Pumpkin Pie Recipe

Nov 11, 2010
Cecily Layzell

Pumpkin Pie - Photo by Cecily Layzell

Pumpkin pie made from fresh pumpkin rather than canned takes a little more time, but the results are just as good, and the sense of achievement even better.

For many, the smell of pumpkin pie cooking has immediate associations with Halloween and Thanksgiving. This version of the classic pumpkin dessert recipe combines a buttery pastry base with a spicy, aromatic filling made from fresh pumpkin puree.

The key to making perfect shortcrust pastry and pumpkin pie filling is to work quickly. Ensure you have everything you need to hand, and at each stage of the recipe only mix the ingredients until they are just combined.

For the puree, use an approximately 6 lb / 3 kg pumpkin. Small, sweet varieties like sugar baby or butternut work best. The recipe requires 1 lb / 500 gr of fresh puree. If time is short, replace with the same amount of canned pumpkin.

Pumpkin Pie Recipe

Makes one 10 inch / 26 cm pumpkin pie. Alternatively, line 6-8 small pie dishes or ramekins with pastry for individual servings (see photo), and reduce the cooking time by 10-15 minutes.

Preparation time: 2.5 hours, including making the pumpkin puree.

Cooking time: 45-50 minutes.

Shortcrust Pastry:

6 oz / 175 gr white flour
Large pinch of salt
1 tablespoon white or light brown sugar
4 oz / 125 gr unsalted butter, chilled and cut into small pieces
1-2 fl oz / 30-60 ml cold water

Pumpkin Pie Filling:

3 large eggs
1 lb / 500 gr (fresh) pumpkin puree
4 fl oz / 125 ml heavy cream
4 oz / 125 gr white or light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Large pinch of salt

Pumpkin Pie Preparation:

Start by cooking the pumpkin. Preheat the oven to 350 degrees F / 175 degrees C. Cut the pumpkin into quarters and scoop out all the seeds with a spoon. Put the pumpkin pieces cut-side down on a greased baking sheet and cook until soft when pierced with a knife, 50-60 minutes depending on the thickness of the flesh.
Leave the pumpkin to cool for about 15 minutes, scoop out the flesh and discard the skins. Puree in a food processor or blender until smooth. Alternatively, push the pumpkin through a sieve.
Next, make the pastry. Put the flour, salt and sugar in a large bowl and combine. Add the butter and work in quickly with your fingers until the mixture resembles breadcrumbs.
Mix in half the water. The pastry should just hold together but not be too wet. Add a little more water if necessary. Form the pastry into a ball, wrap in a tea towel and chill in the refrigerator for 30-40 minutes.
Remove the pastry from the fridge, place on a lightly floured surface and roll into a 12 inch / 30 cm circle. Lift and turn the pastry regularly during rolling to prevent it from sticking to the surface. Sprinkle a little more flour on the surface if necessary.
Roll the pastry around the rolling pin and transfer to a lightly oiled, ovenproof pie dish. Gently press the pastry across the bottom and up the sides of the dish so that it fits snugly. Trim any pastry that sticks out over the top of the pie dish. Cover the dish with a tea towel and refrigerate again for another 30 minutes.
Preheat the oven to 375 degrees F / 190 degrees C. While the oven is heating, prepare the pumpkin pie filling. Whisk the eggs in a large bowl, then add the cream, sugar, spices and salt. Stir to combine.
Pour the filling into the shortcrust pastry shell and cook in the bottom third of the oven for 45-50 minutes. The pumpkin pie is ready when the pastry is golden and the filling is set at the sides but still just moist in the center. Be careful not to overcook the filling as it will become dry and there is a greater chance of it cracking.
Leave the pumpkin pie to cool on a wire rack. Serve for dessert at Halloween or Thanksgiving on its own or with whipped cream.