🥧 Pumpkin Pie
Pumpkin pie is a single-crust pie filled with a smooth custard of pumpkin purée, sweetened condensed milk and eggs, spiced with cinnamon and ginger. It bakes into a soft, silky, gently spiced filling inside a flaky pastry shell. In North America it is the classic dessert of Thanksgiving and autumn holidays, usually served in wedges.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 unbaked pie crust (23 cm)
- 425 g pumpkin purée
- 400 g sweetened condensed milk
- 2 eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of salt
Method
- Heat the oven to 220 °C and fit the crust into a pie dish.
- Whisk the pumpkin, condensed milk, eggs, cinnamon, ginger and salt until smooth.
- Pour the filling into the crust.
- Bake for 15 minutes, then lower to 175 °C and bake 35–40 minutes until just set in the centre.
- Cool completely before slicing.
How to make it lighter
- Cut the pie into 10 slices instead of 8 for a smaller portion.
- Leave some of the crust edge on the plate, as the pastry is the richest part.
- Skip extra toppings and enjoy it with extra cinnamon on top.
History
Pumpkins were used in sweet dishes by English settlers in North America from the colonial era, and recipes for pumpkin pies appear in early American cookbooks. The pie became firmly linked with Thanksgiving during the 19th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →