Recipe: Easy pumpkin pie |


Serves 8-10

The filling in this delicious pie is creamy and mild, so don’t be tempted to double the spices or you will overwhelm the pumpkin flavour.


2 sheets ready-rolled sweet shortcrust pastry

2¼ cups cooked, mashed pumpkin (not too watery)

395g tin sweetened condensed milk

2 tablespoons cornflour

2 eggs

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon mixed spice

2 tablespoons whiskey or bourbon (optional)

* Recipe: Triple chocolate pumpkin loaf
* Recipes: Spiced lamb & eggplant pies and chicken, leek & mushroom pie
* Recipe: Curried mince pie
* Recipe: Cheddar tart with chia, pumpkin and linseed crust and English pickle


Heat the oven to 180 degrees Celsius. Line a 25cm pie dish with pastry and chill until needed. Save the offcuts for making decorations.

Place all of the remaining ingredients in a food processor and mix until very smooth. Pour into the pie crust and decorate the top with pastry shapes if desired (we made leaves).

Bake the pie for 40-50 minutes, until the center is nearly firm when jiggled.

Serve cold or at room temperature with a lot of whipped cream. It is best eaten on the day of baking as the pastry will soften over time.

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