Pumpkin Pie

Pumpkin Pie

It’s pumpkin season (September to November)! This is my third pumpkin recipe, the classic Pumpkin Pie served on Thanksgiving Day in the USA. You require a bit of more time and skills to make it, but the recipe will guide you through it. It is sweeter and has a special blend of spices. It’s low fat, although contains more sugar.

If you make it with the quantities proposed in my recipe, you will get a thinner Pumpkin Pie like the first photo after Instructions. If you make it with bigger quantities you will get a thicker one like the main photo of the recipe. You may choose it according to the number of portions you would need.

Instructions to make Pumpkin Pie

  1. First make the shortcrust pastry for the base of the cake following the recipe that I have already uploaded (click on the shortcrust pastry link)
  2. Cut the pumpkin into pieces and cook it with the skin in the pressure cooker for 7 minutes..
  3. Once cooked, peel pieces, skin is separated from the pulp easily.
  4. Drain them pressing with a fork to squeeze all the water and remove the seeds you find.
  5. Set aside the pumpkin to cool for about half an hour.
  6. Preheat the oven to 170ºC
  7. Beat the pumpkin until smooth, add the egg, cream, sugar, grated clove, salt, cinnamon, ginger and flour and mix well.
  8. Pour the mixture on the pastry and put in the oven for 40 minutes.
  9. Optionally, serve with whipped cream.


  • For the pastry:
  • 225g flour
  • 1/2 teaspoon salt
  • 110 g butter
  • 2-3 tablespoons water
  • For the filling:
  • 425 grs pumpkin skinless
  • 1 egg
  • 235 ml cream
  • 220 grams sugar
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 3/4 teaspoon grated cinnamon
  • 1/4 teaspoon grated ginger
  • 1 tablespoon flour

Pumpkin Pie

Pumpkin Pie ingredients

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