Pumpkin Pie

October 31, 2017

Happy Halloween! To celebrate I thought I would share my recipe for this autumnal classic! It's super simple to make and tastes great.




For the pastry 

- 95g Butter 

- 75g Caster sugar

- 3 Egg yolks 

- 215g Plain flour 


For the filling

- 420g Pumpkin - It is easier to use a tin of the pre-pureed stuff but you can also prepare it yourself!

- 2 Eggs (beaten)

- 150g Granulated sugar 

- 410ml Evaporated milk

- 1.5tsp Cinnamon

- 1tsp Nutmeg

- 1/2 Ginger 




- Prepare the pastry by creaming together the butter and sugar before slowly beating in the egg yolks.


- Once fully incorporated add the flour slowly until the mixture has come together fully.


- Wrap the pastry in cling film and refrigerate for 30 minutes before rolling out and fitting into a fluted pastry tin.


- Place a sheet of greaseproof paper onto the top of the pastry layer and cover with baking beans (or uncooked rice grains)


- Bake in the oven at 180 degrees (fan) for 20 minutes before removing beans and greaseproof paper and baking for a further 5 minutes until the base is lightly golden brown.


- Remove your pastry case from the oven and set aside while you prepare your filling.


- Make your filling by mixing together the spices, egg, evapourated milk, sugar and pumpkin - stirring until the mixture is smooth.


- Pour the filling into your pastry case and bake in the oven (still at 180 degrees) for about 35-40 minutes.


- Allow to cool before removing from the pastry case and serving.


- To serve simply add a small spoonful of whipped cream to each slice.


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