Recipe: Pumpkin Pie

Recipe: Pumpkin Pie


Pumpkins are a symbol for not only harvest time, but also Halloween. It’s the quintessential treat for autumn time and has become a staple dessert at any American Thanksgiving table.

Whilst the pumpkin is native to North America, Pumpkin Pie actually originated in Tudor England where the flesh of the pumpkin was first used as a pie filler.

It wasn’t until the nineteenth century, when pumpkin pie became included in American cookbooks, that the dish became a common accompaniment to the Thanksgiving dinner. Pumpkin pie brings together pumpkin puree with a combination of different spices, including nutmeg and cinnamon, to create a dessert that is both homely and warming during those cold autumn months.

Our recipe shows you how you can make your very own pumpkin pie. If you’re feeling adventurous, why don’t you take the recipe one step further by making your own pastry?


1 medium pumpkin

350g sweet shortcrust pastry

2 eggs, plus the yolk of a third

85g brown sugar

75g white sugar

½ teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamon

½ teaspoon lemon zest

240g heavy cream



  • Preheat the oven to 190C/375F. ​
  • Cut your pumpkin in half. Scrape out the insides and discard (keep hold of the pumpkin seeds to toast if you'd like).​
  • Place your pumpkin halves on a baking tray lined with foil cut side down. Cook until a fork can pierce through then remove, cool and scoop out the pulp.​
  • Whilst the pumpkin is cooking, roll out the pastry onto a lightly-floured surface. Line a 22cm loose-bottomed tart tin and chill for 15 minutes. Line the pastry with foil and baking beans and bake for 15 minutes. Remove the foil and beans and cook for a further 10 minutes until the base is golden. Remove and leave to cool slightly.
  • Increase the oven temperature to 220C.
  • Push the cooled pumpkin through a sieve into a large bowl.
  • Beat the eggs in a separate bowl, mixing in the sugar, salt, cinnamon, ground ginger, nutmeg, cloves, cardamon and lemon zest.
  • Mix in the pumpkin puree and add in the cream. Stir together until everything is mixed.
  • Pour the filling into your pastry and bake for 15 minutes.
  • After 15 minutes, reduce the temperature to 180C and continue to bake for around 30-40 minutes - until the filling has set.
  • Leave to cool and then remove from the tin. Dust some icing sugar over the pie and serve chilled with whipped cream.

Looking for more culinary ideas? Discover Britannia’s recipe section where you’ll find delicious dishes to try for yourself including  Eggs Benedict and Bubble & Squeak.

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