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Classic Pumpkin Pie

  • 3reviews
  • 57saves
  • 1hour35min

  • 3 people made this

This traditional sweet American pie that dates back to colonial times. It makes a great dessert. Enjoy!

Lynn Lewis and Joachim Wahnschaffe

Serves: 6 

  • 1 cup (125g) plain flour
  • 1/4 cup (30g) self-raising flour
  • 2 tablespoons icing sugar
  • 125g butter, chopped
  • 2 tablespoons water
  • 2 eggs
  • 1/4 cup (55g) brown sugar
  • 2 tablespoons maple syrup
  • 1 cup (250g) cooked mashed pumpkin
  • 1/2 cup (125ml) cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. Use a 23cm pie plate. Sift the flours and icing sugar into a bowl. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add water and mix to form a ball, adding extra water, if necessary. Knead gently on floured work surface until smooth; cover in cling wrap and refrigerate for 30 minutes.
  2. Preheat oven to 180 degrees C. Roll dough onto a lightly floured work surface until large enough to line pie plate. Line plate and trim edge. Use scraps of pastry to make a double edge for the rim. Trim and pinch the rim.
  3. Place pie plate on baking tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until pastry is lightly browned; cool.
  4. To make the filling, beat eggs, sugar and maple syrup in a small bowl with electric beaters until thick. Stir in the pumpkin, cream and spices.
  5. Pour filling into pastry case; bake in moderate oven for about 50 minutes or until filling is set; cool. Lightly dust with extra sifted icing sugar, if desired.

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Reviews (3)


Something else. 50 mL Fresh Goat Blood - 27 Oct 2010


Altered ingredient amounts. I added 1/2 teaspoon ginger - 29 Nov 2009


Even though I confess to using a bought pie shell, everyone thought this pie was absolutely delicious! Went down very well at our Thanksgiving meal. - 29 Nov 2009

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