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5.0 from 3 votes

Pumpkin Pie

If you're craving a classic dessert that perfectly captures the essence of autumn, look no further than our pumpkin pie. Delicately spiced and irresistibly creamy, this pie will make your taste buds dance and leave you wanting another slice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 slices
Calories: 448 kcal
Course: Dessert
Cuisine: European , American

Ingredients

For the Pie Crust:
  • 250 g plain flour
  • 125 g butter Unsalted, cold, cut into small cubes
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 4-6 tbsp water Ice cold
For the Pumpkin Filling:
  • 400 g pumpkin puree Canned
  • 200 g sugar
  • 2 eggs
  • 200 ml double cream
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/2 tsp ginger powder
  • 1/4 tsp cloves
  • 1/2 tsp salt
For Serving (Optional):
  • Whipped Cream
  • ground cinnamon For garnish

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine the flour, salt, and sugar.
  2. Add the cold cubed butter to the dry ingredients.
  3. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  4. Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough just comes together.
  5. Shape the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat your oven to 180°C (350°F).
  7. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.
  8. Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch (23 cm) pie dish.
  9. Carefully transfer the crust to the pie dish and trim any excess dough hanging over the edge.
  10. Pour the prepared pumpkin filling into the pie crust.
  11. Bake in the preheated oven for about 45-50 minutes or until the filling is set and the crust is golden brown.
  12. Remove from the oven and let the pie cool completely on a wire rack.
  13. Once cooled, you can refrigerate the pie for a few hours or overnight to allow the flavours to meld.
  14. Serve the pumpkin pie chilled or at room temperature.
  15. Optionally, top with whipped cream and a sprinkle of ground cinnamon before serving.

Notes

  • Make sure to use canned pumpkin puree, not pumpkin pie filling, which already has added spices and sugar.
  • You can make the pie crust in advance and refrigerate it until needed.
  • If you want a decorative edge on your pie crust, you can crimp it using your fingers or a fork before baking.
  • Adjust the amount of sugar and spices in the filling to suit your taste. You can make it sweeter or more spiced if you prefer.
  • Nutritional facts:
  • The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee. Summary

Nutrition Information

Calories 448kcal (22%) Carbohydrates 55g (18%) Protein 6g (12%) Fat 23g (35%) Saturated Fat 14g (70%) Trans Fat 1g Cholesterol 103mg (34%) Sodium 319mg (13%) Potassium 183mg (5%) Fiber 2g (8%) Sugar 29g (58%) Vitamin A 8602IU (172%) Vitamin C 2mg (2%) Vitamin D 1µg Calcium 48mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 55g 18%
Protein 6g 12%
Fat 23g 35%
Saturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 103mg 34%
Sodium 319mg 13%
Potassium 183mg 4%
Fiber 2g 8%
Sugar 29g 58%
Vitamin A 8602IU 172%
Vitamin C 2mg 2%
Vitamin D 1µg 5%
Calcium 48mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.