My spiced Pumpkin Pie is a great dish to share with friends, especially those who haven’t tried this yummy American dessert.
Hey I’m Grace! I’m one of Vanya’s sisters and I love baking. She’s asked me to contribute some of my favourite recipes to the website which is so exciting.
I’m a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
In the United States, Pumpkin Pie is a hugely popular dessert. It is often associated with Thanksgiving which happens during the Autumn, when pumpkins are in season. After living in the United States in my early 20s, I fell in love with this dessert. This is my own version of Pumpkin Pie using local produce found in New Zealand.
Traditionally, Americans use sugar pumpkin or canned pumpkin for this dish. As we don’t have those here in New Zealand, I use either crown or buttercup pumpkins. I like to use store-bought sweet short pastry for this recipe however you could also make your own if you have a good recipe.
How to make Pumpkin Pie:
Place a circle of baking paper in a tart case and then line it with sweet shortcrust pastry. Prick all over with a fork and then pop in the freezer to set up for 20 minutes before blind baking. Boil the chopped pumpkin until soft, drain the excess water, then mash until smooth.
Remove the tart case from the freezer and bake at 190°C for 15 minutes until lightly browned. Meanwhile, mix the eggs, brown sugar and spices together before adding the mashed pumpkin.
Mix well then add in the cream and combine. Pour into the pre-baked pastry case, lower the oven to 180°C and bake for approximately 40 minutes.
Remove from the oven, allow to cool, then chill in the fridge before cutting. Serve with whipped fresh cream.
Common questions about Pumpkin Pie:
Can I use any type of pumpkin? I advise using Crown or Buttercup pumpkin because they taste the sweetest. I’ve tried this recipe using butternut squash in the past and the pie was quite watery tasting.
How can I stop my pie case from shrinking? One way to prevent this is by pricking the case with a fork all over before freezing and blind baking. I usually check on the pastry before it starts to set. If it has really dropped, you can pull it out and use the back of a spoon to compress the pastry back up the side.
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- 1 sheet sweet shortcrust pastry
- 1 ½ cups mashed pumpkin
- 2 eggs
- ⅔ cup brown sugar
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp salt
- ½ tsp mixed spice
- 1 ½ tsp cinnamon
- 1 cup fresh cream
- 1 cup fresh cream (whipped to serve)
- Place a circle of baking paper in a tart case and then line with sweet shortcrust pastry. Prick all over with a fork and then pop in the freezer to set up for 20 minutes before blind baking.
- Peel and chop your pumpkin, boil until it is soft, about 10-15 minutes. Drain well to remove as much water as possible and mash until nice and smooth.
- Remove the tart case from the freezer and bake at 190°C for about 15 minutes or until the pastry is golden brown. Remove from the oven to cool.
- In a large bowl, whisk the eggs, add the brown sugar, spices and cream. Then mix in the mashed pumpkin well. You could also do this in a mixer or food processor if you have one.
- Pour into your pre-baked pastry case, lower the oven temp to 180°C and bake for 40 minutes. The pie is done when the mixture isn't wobbly when you tap the side of the case.
- Cool and chill in the fridge before cutting. Serve chilled with some fresh whipped cream.
- You can push the mashed pumpkin through a sieve if you want it super smooth.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 119mgSodium: 220mgCarbohydrates: 24gFiber: 1gSugar: 19gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.