Classic Pumpkin Pie

♡

Free from 11 of 14 · 3 swaps available

Dessert Dinner United Kingdom Hard

1h 320 kcal 5g protein

♡ Save Add to plan

Did you know?

Pumpkin pie was first popularised in Britain in the 1940s when canned pumpkin became widely available after WWII.

Ingredients

Servings:

Pumpkin Puree 300 g
Plain Flour 200 g ↻ Gluten → Gluten-Free All‑purpose Flour
Unsalted Butter 100 g ↻ Milk → Dairy-Free Margarine
Brown Sugar 100 g
Eggs 2 pieces ↻ Eggs → Flaxseed Egg (1 Tbsp Ground Flaxseed + 3 Tbsp Water)
Milk 100 ml ↻ Milk → Oat Milk
Ground Cinnamon 1 tsp
Ground Ginger 0.5 tsp
Ground Nutmeg 0.25 tsp

🛒 Add to shopping list

Method

Preheat the oven to 180 °C (350 °F).

Combine flour and a pinch of salt; cut in the butter until the mixture resembles breadcrumbs.

Add a tablespoon of water and stir to form a dough, then press into a 23 cm pie tin and chill for 15 minutes.

In a bowl, whisk pumpkin puree, brown sugar, eggs, milk, cinnamon, ginger and nutmeg until smooth.

Pour the filling into the prepared crust.

Bake for 45‑50 minutes until the centre is set and the crust is golden.

Allow the pie to cool on a rack for at least 30 minutes before serving.

Nutrition per serving

320 kcal

5 g protein

45 g carbs

15 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.