# Pumpkin Pie

Recipe by [Inês Carvalho](https://fridge.menu/en/u/inescarvalho)

An American-style pumpkin pie with a buttery pastry crust, warm spices and a whipped cream topping.

Servings: 8 · Prep 45 min · Cook 45 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pumpkin Pie](https://image.fridge.menu/adaptations/gl0uqfab/b7aa659c81efd96155388707d56597a6f56688b0277b73891a0eb9e73ecd95ac.jpg)

## Ingredients

- 1 kg [Pumpkin](https://fridge.menu/en/i/pumpkin)
- 240 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 120 g [Butter](https://fridge.menu/en/i/butter)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1 pcs [Egg](https://fridge.menu/en/i/eggs) — beaten
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 50 g [Muscovado sugar](https://fridge.menu/en/i/muscovado-sugar)
- 400 g [Condensed milk](https://fridge.menu/en/i/condensed-milk)
- 1 tsp [Cinnamon](https://fridge.menu/en/i/cinnamon) — ground
- 1 tsp [Ginger](https://fridge.menu/en/i/ginger) — ground
- 0.5 tsp [Cardamom](https://fridge.menu/en/i/cardamom) — ground
- 1 pinch [Star anise](https://fridge.menu/en/i/star-anise) — ground
- 0.5 tsp [Nutmeg](https://fridge.menu/en/i/nutmeg) — finely grated
- 1 pinch [Allspice](https://fridge.menu/en/i/allspice)
- 1 pinch [Cloves](https://fridge.menu/en/i/cloves) — ground
- 100 ml [Double cream](https://fridge.menu/en/i/whipping-cream) — whipped
- 50 ml [Maple syrup](https://fridge.menu/en/i/maple-syrup)

## Steps

1. Cut the pumpkin into quarters and remove the seeds. Place on a baking tray skin-side up and bake in a preheated oven at 175°C (fan) for 45 minutes. (10 min)
2. Remove from the oven and let cool slightly. Scoop the flesh from the skin and blend until smooth. (10 min)
3. Put the plain flour, icing sugar, salt and butter into a blender and pulse quickly until combined. (2 min)
4. Transfer to a bowl and knead into a dough with the beaten egg and, if needed, a little cold water. (3 min)
5. Roll the dough out between two sheets of baking paper and chill in the fridge for 30 minutes. (30 min)
6. Butter a 24 cm pie tin and line it with the dough, pressing gently into the edges and trimming for a neat edge. Keep the trimmings for decoration.
7. Prick the base with a fork, cover with baking paper, fill with dried beans and blind-bake in a preheated oven at 175°C (fan) for about 15 minutes. (2 min)
8. Remove the base, take out the paper and beans, and bake for a further 5 minutes. Let the base cool slightly. (5 min)
9. Whisk the eggs and muscovado sugar until light and fluffy. (4 min)
10. Add the condensed milk, pumpkin purée and all the spices together with the salt, and whisk until smooth. (2 min)
11. Pour the filling into the pie base and bake in the oven at 170°C (fan) for about 50 minutes. Cover the pie with foil if the surface darkens too much before it's done, making sure the foil doesn't touch the surface. (50 min)
12. Let the pie cool completely and decorate with dollops of whipped cream, dough shapes and a little finely grated nutmeg and cinnamon. (5 min)
13. Serve the pie drizzled with maple syrup.

Published 2026-10-07

https://fridge.menu/en/r/pumpkin-pie-gl0uqfab

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