Pumpkin Pie Recipes

pumpkin pie recipes

Pumpkin pie is something of an acquired taste in Britain. While it’s an essential component of autumn festivities in the US, Brits often struggle with the idea of using pumpkin as the main ingredient of a sweet dish rather than in its usual savoury applications.

Traditional pumpkin pie recipes

All American mums have several closely guarded pumpkin pie recipes. The basic principle involves a pastry case filled with a sweetened and spiced pumpkin puree and baked. If you’re in a hurry, you will find no-bake pumpkin pie recipes on the internet.

To serve 8:

  • 23cm shortcrust pastry case
  • 1kg pumpkin flesh, roasted and pureed
  • 397g tin sweetened condensed milk
  • 2 eggs
  • 1 tsp ground cinnamon
  • ½ teaspoon each ground ginger, nutmeg and salt

Preheat the oven to 220ºC. Mix the pumpkin, sweetened condensed milk and eggs together to combine. Add the spices and stir in well. Pour the mixture into the prepared pie case and bake in the preheated oven for 20 minutes. Turn the oven down to 180ºC and keep cooking for another 35 minutes. When the pie is cooked, a skewer inserted into the centre will come out clean.

Allow to cool and serve with cream or ice cream.

Variations on pumpkin pie recipes

How to make pumpkin pie recipes more palatable to British tastes? Combine it with ingredients more traditionally found in desserts.

Pumpkin and apple pie

An excellent combination of the best ingredients of autumn!

  • 23cm deep shortcrust pastry case
  • 250g cooked and pureed pumpkin flesh
  • 280g apple sauce
  • 4 tbsp soft dark brown sugar
  • ½ tsp each ground cinnamon, ginger and nutmeg
  • ¼ tsp salt
  • 3 eggs
  • 250ml evaporated milk

For the topping:

50g unsalted butter
60g plain flour
75g soft dark brown sugar
55g pecan nuts, roughly chopped

Preheat the oven to 180ºC. Add the pumpkin flesh, apple sauce, sugar, spices and salt to a large bowl and stir well to combine. Add the eggs and evaporated milk and mix in thoroughly. Pour into the pastry case and bake for 50-60 minutes. The pie is cooked when a skewer inserted into the centre comes out clean.

Meanwhile make a streusel topping by rubbing the butter, four and sugar together with your fingertips until the mixture resembles fine breadcrumbs. Mix in the chopped pecans.

Add the streusel topping to the cooked pie and bake for a further 15 minutes.

Allow to cool and serve with cream or ice cream.

Alternatively you can add nuts to a traditional pumpkin pie for both texture and flavour.

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