Homely Pumpkin Pie

This classic autumnal dessert is wonderfully comforting. Its creamy, spiced pumpkin filling, nestled in crisp pastry, makes a truly satisfying treat. Perfect for sharing on a cosy evening.

Dessert

Kitchen craft & tools

  • Versatile metallic wrap for roasting, lining trays, or covering leftovers.
    Aluminum Foil
  • Flat metal sheet used for roasting vegetables or baking batches of biscuits.
    Baking Tray
  • A sturdy, protective surface for all your dicing, slicing, and ingredient prep.
    Chopping Board
  • Your primary kitchen blade for general dicing, chopping, and versatile prep work.
    Cutting Knife
  • Standardized volume units for consistent dry and wet ingredient portions.
    Measuring Cups
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons
  • Various sizes for combining ingredients and holding prep before cooking.
    Mixing Bowls
  • The central appliance for all roasting, baking, and slow-heat cooking.
    Oven
  • Sloped sides to support pastry crusts for both savory and sweet fillings.
    Pie Dish
  • Motorized tool for heavy-duty chopping, slicing, and shredding in bulk.
    Food Processor
  • Flexible, heat-resistant edge that ensures no ingredient is left behind.
    Silicone Scraper

Quick info

Prep 1h
Cook 1h 50m
Temp —
Servings 6
DifficultyModerate
Homely Pumpkin Pie

Ingredients

  • 800 gbutternut pumpkin peeled, cubed(Produce)
  • 1 TspGround Ginger(Herbs & Spices)
  • 1 Tspvanilla extract(Herbs & Spices)
  • 1 cupCream (or Dairy Free alternative) plus extra to serve(Dairy)
  • 1Eggs(Fridge)
  • 1egg yolk(Fridge)
  • 1 cupBrown Sugar(Pantry)
  • 1 cupplain flour (or GF blend)(Pantry)
  • 100 gbutter cubed(Dairy)
  • 1 Tspicing sugar(Pantry)
  • Milk (or Dairy free alternative) to brush(Dairy)

Instructions

Preheat oven to 200°C.
For the pastry, combine flour (or GF blend), butter (or DF alternative), and icing sugar in a food processor until crumbly. Add 4-5 tablespoons chilled water; process until a ball forms. Wrap and chill for 30 minutes.
Wrap pumpkin in foil and roast on a tray for 40 minutes, until tender. Let cool slightly. Blend pumpkin with spices, vanilla, and cream (or DF alternative) in a food processor until smooth.
In a small bowl, beat eggs and brown sugar. Stir this into the pumpkin mixture.
Roll pastry and line a 23cm pie dish. Trim and reserve excess. Line with baking paper and weights (or rice); blind bake for 10 minutes. Remove paper/weights. Pour in pumpkin mixture. Reduce oven to 170°C. Bake 1 hour, or until set. Cool before serving with extra cream (or DF alternative).