Easy Pumpkin Pie Autumn Recipe
Ah, autumn! It’s a season of chill winds, cosy sweaters, and delicious baking. Nothing says autumn more than making a traditional pumpkin pie from scratch to share with friends and family. Don’t be intimidated by the idea of making your own homemade version – it’s actually way easier than you think!
The Best Pumpkin Pie
Pumpkin pie is a beloved dessert that has a rich history and a delicious taste. It is believed that the invention of pumpkin pie can be attributed to multiple individuals throughout history.
History of Pumpkin Pie
One of the earliest references to pumpkin pie comes from a cookbook called “American Cookery” by Amelia Simmons in 1796, which included a recipe similar to the custard version we enjoy today. However, pumpkin pie as a concept goes back even further, with Native Americans introducing pumpkins to early settlers and teaching them various uses for this versatile fruit.
What Does Pumpkin Pie Taste Like?
When it comes to the taste of pumpkin pie, it is a delightful combination of creamy, spiced sweetness. The filling is made from pureed cooked pumpkin, mixed with sugar, eggs, and a blend of warm spices such as cinnamon, nutmeg, and cloves.
The cooked texture is like an egg custard. It’s so good! The crust, usually made from butter and flour, adds a flaky and buttery texture to the pie.
Why you’ll love this pumpkin pie recipe:
- Perfect balance of flavours: The combination of pumpkin, sugar, and spices creates a harmonious blend of sweet and aromatic flavours that will tantalize your taste buds.
- Smooth and creamy texture: The custard-like filling, once baked, becomes smooth and velvety, offering a luscious mouthfeel with every bite.
- Comforting aroma: As the pie bakes, the warm and fragrant spices fill your kitchen with a delightful scent that will make your home feel cosy and inviting.
- Classic holiday treat: Pumpkin pie is an iconic dessert often associated with Thanksgiving and other festive occasions. Serving this pie can evoke nostalgic feelings and create cherished memories with family and friends.
Ingredients
- 1 x 425g Tin of pumpkin (or 450g cooked mashed pumpkin)
- 150 g Dark Brown Sugar
- 1½ tsp Cinnamon
- ½ tsp Salt
- 1 tsp Ground Ginger
- ½ tsp Nutmeg
- 3 Eggs
- 250 ml Milk
Shortcrust Pastry
- 225 g Plain Flour (or All Purpose)
- ½ tsp Salt
- 100 g Margarine (or 50% butter and 50% lard)
For a sweeter pie crust try my Pastry Shell recipe.
Roll out the pastry, line the tin and chill Use the leftover pastry to make decorative shapes and bake for 10 minutes Mix the pumpkin with the spices and sugar Mix the egg and milk together Add the egg mixture to pumpkin mixture and stir. Add to the pastry case and bake.
How To Make Pumpkin Pie From Tinned Pumpkin
STEP 1: To make the pastry, sift the flour and salt in a bowl, then rub in the margarine until it resembles breadcrumbs. Add enough cold water to form a stiff dough. Press the dough together. Roll out onto a lightly floured surface and place in a greased baking tin 23cm or 25cm. Chill in the freezer for 15 minutes or 30 minutes in the fridge. Use any leftover pastry to make shapes, bake for 10 minutes or until golden and leave to cool.
STEP 2: Preheat the oven to 200℃/fan180℃/400℉/Gas 6.
STEP 3: In a large bowl, mix the pumpkin with the sugar, cinnamon, salt, ginger and nutmeg. Beat the eggs and milk in a jug and add to the pumpkin mixture stirring well. Pour into the pastry case.
STEP 4: Bake for 15 minutes then lower the temperature to 180℃/fan 160℃/350℉/Gas 4 and cook for a further 40 minutes or until a knife inserted into the centre comes out clean.
Cool the pie before serving.
Storage
To store a freshly baked pumpkin pie, follow these simple steps:
- Allow the pie to cool: After taking the pie out of the oven, let it cool completely at room temperature.
- Cover the pie: Once cooled, cover the pumpkin pie loosely with aluminium foil or plastic wrap. Make sure the covering is not too tight, as it can cause the pie to sweat and lose its texture.
- Refrigerate promptly: Place the covered pumpkin pie in the refrigerator as soon as possible. This will help prolong its freshness and maintain its flavour.
- Avoid stacking heavy items: Make sure the pie is stored in a flat position and avoid placing heavy items on top of it. This will prevent any damage to the pie’s structure.
- Consume within a few days: Pumpkin pie can generally be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, it is recommended to consume it within the first 2-3 days.
- Serve chilled or reheat: When you are ready to serve the pie, you can enjoy it chilled directly from the refrigerator. Alternatively, if you prefer a warm pie, you can reheat individual slices in the microwave.
Easy Pumpkin Pie Autumn Recipe
Equipment
Ingredients
- 1 425g Tin of pumpkin (or 450g cooked mashed pumpkin)
- 150 g Dark Brown Sugar
- 1½ tsp Cinnamon
- ½ tsp Salt
- 1 tsp Ground Ginger
- ½ tsp Nutmeg
- 3 Eggs
- 250 ml Milk
Shortcrust Pastry
- 225 g Plain Flour (or All Purpose)
- ½ tsp Salt
- 100 g Margarine (or 50% butter and 50% lard)
Instructions
- To make the pastry, sift the flour and salt in a bowl, then rub in the margarine until it resembles breadcrumbs. Add enough cold water to form a stiff dough. Press the dough together. Roll out onto a lightly floured surface and place in a greased baking tin 23cm or 25cm. Chill in the freezer for 15 minutes or 30 minutes in the fridge.
- Use any leftover pastry to make shapes, bake for 10 minutes or until golden and leave to cool.
- Preheat the oven to 200℃/fan180℃/400℉/Gas 6.
- In a large bowl, mix the pumpkin with the sugar, cinnamon, salt, ginger and nutmeg. Beat the eggs and milk in a jug and add to the pumpkin mixture stirring well. Pour into the pastry case.
- Bake for 15 minutes then lower the temperature to 180℃/fan 160℃/350℉/Gas 4 and cook for a further 40 minutes or until a knife inserted into the centre comes out clean.
- Cool the pie before serving.
