Dessert

Homemade Pumpkin Pie Recipe

ByLuna Ryder December 3, 2025December 3, 2025

Introduction

Pumpkin pie is a comforting classic that brings cozy autumn flavors to your table. This recipe uses fresh pumpkin or butternut squash for a rich, smooth filling nestled in a crisp shortcrust pastry. Perfect for dessert or a festive treat!

A round pie with a golden brown top layer that looks smooth and slightly shiny, dusted with a small amount of powdered sugar. The crust is light brown, flaky, and surrounds the entire pie, holding the filling in place. One slice is cut and placed on a stack of white plates with a gold rim, and a silver fork rests beside the slice. The pie and the plates are set on a table covered with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g (1lb 10oz) pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
Plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Instructions

Step 1: Place the pumpkin chunks in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain and let cool.
Step 2: Heat the oven to 180°C (160°C fan)/gas mark 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 minutes.
Step 3: Line the pastry with baking parchment and baking beans, then bake for 15 minutes. Remove the beans and paper, and bake for another 10 minutes until the base is pale golden and biscuity. Allow to cool slightly.
Step 4: Increase the oven temperature to 220°C (200°C fan)/gas mark 7. Push the cooled pumpkin through a sieve into a large bowl.
Step 5: In a separate bowl, combine the caster sugar, salt, nutmeg, and half the cinnamon. Add the beaten eggs, melted butter, and milk, then stir into the pumpkin purée.
Step 6: Pour the mixture into the pastry shell and bake for 10 minutes at 220°C. Reduce the oven to 180°C (160°C fan)/gas mark 4 and bake for a further 35-40 minutes until the filling is just set.
Step 7: Leave the pie to cool, then remove it from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Tips & Variations

Instead of dusting with icing sugar, try topping your pie with a fluffy meringue for an extra indulgent finish.

Storage

Store the pumpkin pie covered in the refrigerator for up to 3 days. Reheat gently in the oven if preferred warm, or enjoy chilled for a firmer texture.

How to Serve

A pie with a golden brown crust and a smooth, light brown filling sits on a white cake stand. One slice has been cut out and placed on a white plate with a gold rim next to a silver fork. The pie filling looks soft with a slightly shiny surface, and it has a light dusting of powdered sugar on top. The crust is fluted and evenly browned around the edges. The whole scene is set on a white marbled surface with a subtle swirling pattern in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree can be used as a convenient substitute. Use about 2 cups (approximately 450g) of canned pumpkin in place of fresh pumpkin, adjusting the moisture if needed.

How do I prevent the pastry from becoming soggy?

Blind baking the pastry shell with baking beans helps to keep it crisp by removing moisture before adding the filling. Make sure to bake until pale golden and biscuity before adding the pumpkin mixture.