Have you ever wondered what Pumpkin Pie tastes like? If you have then this easy pumpkin pie recipe is just what you need to make your very own version of this traditional American pie.
{Spoiler Alert: it’s not only super simple to make but genuinely tastes amazing! No wonder it’s such a popular dish!}
I’ve always wanted to try pumpkin pie if only to say that I’d tried it but when I’ve searched how to make it in the past, it’s always felt like a bit of a faff for something I wasn’t convinced I’d like so I just never bothered. And then last year, I spotted some canned pumpkin puree in Sainsbury’s so I bought a couple of tins and then promptly lost them at the back of my food cupboard. As you do. 
Then last week, I saw some reduced price ready-made shortcrust pastry cases and remembered the pumpkin as I was contemplating whether I’d use them if I bought them. I ended up buying two with a plan of making one pumpkin pie and one gypsy tart but as they were reasonably small, my pie filling ended up filling them both with a little leftover so I would definitely either buy a larger ready-made case or plan to make a larger one yourself (there’s a great sweet pastry case recipe here if you need one).
I followed the recipe of the side of the pumpkin pie can with a few adaptations – my pie was shallower than the one on the photo as my pastry cases weren’t as deep but I would have preferred it that way anyway as the filling was quite sweet and less feels like more with this. I also changed the spices up a little bit according to what I had in and used more evaporated milk as I didn’t want to waste what was left in my tin. It worked well I think as the pie was lovely and much nicer than I was expecting something made of pumpkin to taste!
Easy Pumpkin Pie Recipe {UK}
This easy pumpkin pie recipe is super simple to make and tastes delicious!
Ingredients
- 425g can pumpkin puree
- 175g sugar
- 1.5 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp mixed spice
- 300g condensed milk
- Either a ready made shortcust sweet pastry case or a large case made with around 200g pastry.
Instructions
- Preheat the oven to 180 c
- Add all of your ingredients into a bowl and give it a good mix until it's all combined.
- Pour the mix into your pastry case (either using the ready-made one or your own homemade one that's already been blind baked. My mix was enough for two small-medium sized cases.
- Pop your filled pastry case into the oven and bake for 35 -50 minutes - it's a wide span because it depends entirely on the size of your pastry case as that will detemine the thickness of your pumpkin pie filling which in turn will change the amount of time it takes to cook through. It's basically done when you can stick a knife in the centre and it comes out clean.
- I dusted mine with icing sugar to serve.
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It looks so delicious. I will reduce the sugar a bit and hope it still tastes good.
I thought that recipe says condensed but you mention evaporated. I suspect evaporated is too thin.
Not sure if theres a glitch in how the recipe is shown but eggs are missing – msybe why it looks so rhin in the picture.
This looks very good and worth trying with stewed pumpkin as I have loads in my freezer. Could you tell me if it uses condensed milk or evaporated milk – the recipe says condensed but would that be too sweet?
Georgina