Dessert · American

Homemade Pumpkin Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 5, 2026

This classic pumpkin pie has a crisp, biscuity crust and a smooth, gently spiced filling that sets to a soft custard. Starting with real pumpkin (not canned) gives it a fresh, honest flavor, and the cinnamon-sugar dusting on top is a simple finish that looks impressive. It takes a little time, but every step is easy.

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Homemade Pumpkin Pie

Why you'll love this

  • Made with real roasted pumpkin for fresh, true flavor.
  • A crisp, biscuity crust that holds up under the custard.
  • Warmly spiced but not overpowering.
  • A pretty cinnamon-sugar dusting with no fancy technique.

EveryDayMeal recipe

Homemade Pumpkin Pie

Prep
30m
Cook
85m
Total
115m
Serves
8
Level
Medium

Ingredients

  • 750g pumpkin, peeled and cubed
  • 350g shortcrust pastry
  • as needed plain flour, for dusting
  • 140g caster sugar
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175g milk
  • 1 tbsp icing sugar

Equipment

  • Large saucepan
  • 22cm loose-bottomed tart tin
  • Rolling pin
  • Sieve
  • Mixing bowls
  • Baking parchment and baking beans

Instructions

  1. Put the pumpkin in a large saucepan, cover with water, and bring to the boil. Cover, then simmer for about 15 minutes until a knife slides in easily and the pieces are fully tender. Drain well and let cool, since excess water will make the filling loose.
  2. Heat the oven to 180C (160C fan). Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the corners. Chill for 15 minutes so it holds its shape and does not shrink when baked.
  3. Line the pastry with baking parchment and fill with baking beans, then bake for 15 minutes to set the sides. Remove the beans and paper and bake for another 10 minutes until the base looks pale golden and dry like a biscuit. Let it cool slightly.
  4. Turn the oven up to 220C (200C fan). Push the cooled pumpkin through a sieve into a large bowl to get a silky puree with no lumps. In a separate bowl, stir together the sugar, salt, nutmeg, and half the cinnamon, then mix in the beaten eggs, melted butter, and milk.
  5. Pour the wet mixture into the pumpkin puree and stir until fully smooth and combined. Pour into the tart shell and bake for 10 minutes, then reduce the temperature to 180C (160C fan) and bake for 35 to 40 minutes more, until the filling is just set with a slight wobble in the center.
  6. Leave the pie to cool completely, then lift it out of the tin. Mix the remaining cinnamon with the icing sugar and dust it over the top, then serve chilled for the cleanest slices.

Tips from the kitchen

  • Drain the cooked pumpkin thoroughly and pat it dry if needed, since watery puree leads to a runny filling.
  • The filling should still wobble slightly in the center when you pull it out; it firms up as it cools, so do not overbake.
  • Blind baking the crust first keeps the base crisp instead of soggy under the wet filling.

Estimated nutrition per serving: 320 cal · 6g protein · 42g carbs · 15g fat

Make it your own

  • Swap fresh pumpkin for 425g canned pumpkin puree to save time.
  • Add a pinch of ground ginger or cloves for a deeper spice blend.
  • Serve with softly whipped cream or a scoop of vanilla ice cream.

Storing & make-ahead

Cover and refrigerate for up to 4 days. Serve chilled or bring to room temperature. You can bake the crust a day ahead and store it wrapped at room temperature.

Good to know

Can I use canned pumpkin instead?
Yes. Use about 425g canned pumpkin puree and skip the boiling and sieving steps entirely.
Why is my filling watery?
Usually too much moisture in the pumpkin. Drain it well and, if it still seems wet, gently cook the puree in a pan for a few minutes to reduce it.
How do I know when it's done?
The edges should be set and the center should still wobble slightly. It continues to firm up as it cools.
Can I make it ahead?
Absolutely. It's a great make-ahead dessert; bake it a day before and keep it chilled until serving.

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