Spiced Pumpkin Pie

    1 hour 20 minutes

    Pumpkin pie made with fresh pumpkin is just the perfect dessert for any time of year, but especially good in the colder months.

    635 people made this

    Makes: 1 pie

    • 1 medium butternut or Jap pumpkin
    • 1 (23cm) short crust pastry lined pie shell
    • 2 eggs
    • 1 cup packed light brown sugar
    • 1 tablespoon plain flour
    • 1/2 teaspoon salt
    • 2 1/2 teaspoons pumpkin pie spice or a mixture of cinnamon and nutmeg
    • 1 (375ml) tin evaporated milk

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Cut pumpkin in half and remove seeds. Place cut side down on a baking tray lined with lightly oiled aluminum foil.
    2. Roast at 160 degrees C for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm.
    3. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
    4. Increase oven temperature to 230 degrees C.
    5. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, choice of spices and evaporated milk. Stir well after each addition.
    6. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
    7. Bake in preheated oven for 10 minutes then reduce the oven temperature to 180 degrees C. Bake an additional 40 to 50 minutes, or until a skewer inserted near the centre comes out clean.
    8. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

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    Reviews in English (592)


    loved this. i used the soy evaporated milk that is now available to make it dairy free i made my own pastry for same reason.  -  01 Aug 2010


    the filling's delicious. I made the mistake of using a sweet pastry however. I'll definitely try again...  -  27 Jul 2013


     -  10 Sep 2010