Classic Pumpkin Pie Recipe
Classic pumpkin pie recipe with warm spices: pumpkin purée is whisked with eggs and evaporated milk, poured into a simple crust, then baked until gently set. Follow the how to make steps for an easy, tidy bake and a smooth filling that slices cleanly once cooled.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 180°C / 350°F. Lightly grease a 9-inch (23–24 cm) pie dish, or line the bottom with parchment.
Make the crust base
In a bowl, rub the cold diced margarine into the flour until it looks crumbly. Bring it together into a dough; don’t overwork it.
Press into the dish
Press the dough evenly over the bottom and up the sides. Prick the base a few times with a fork to help prevent puffing.
Mix the dry spices
Stir together the sugar, cinnamon, ginger, nutmeg, and salt so the seasoning spreads evenly through the filling.
Whisk the filling
Whisk the pumpkin purée until smooth. Add the spiced sugar mix, then whisk in the evaporated milk and eggs just until combined and silky.
Fill the crust
Pour the filling into the prepared crust slowly. Keep an eye on the rim so it doesn’t spill over.
Bake until gently set
Bake for about 60 minutes. You’re looking for edges that are set with a slight jiggle in the center; overbaking can cause cracks.
Cool before slicing
Let the pie cool at room temperature for at least 1 hour. Once fully cooled, it slices much more cleanly.