Pumpkin Pie

 In Baked Goods, Dessert


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I’ve always been so intrigued with Pumpkin Pie. Every time I watch a movie that has pumpkin pie in I start drooling and I long for a slice. And then I thought, “what’s stopping me from making my own?” So I did it. I googled probably 20 different recipes and found a common thread throughout. Most of them use evaporated milk, the same spices and obviously pumpkin. Most say they use ‘canned pumpkin’ but seeing as we don’t have that here in South-Africa, I just made my own butternut puree. Some of them recommend ‘brulee-ing’ the top, which I did. It adds a bit of texture and added sweetness. But unfortunately my mini blow torch is packed away so I used the grill of the oven and it burnt the edge of my pastry a bit.

The end result is just like I imagined it. Velvety & smooth with a spicy, butternut taste. Not something I’ll make all the time but definitely something you should try once in your lifetime. Oh, I also made my own pie pastry and that also contributed it to the success. The pastry was almost like Shortbread and really delicious.

Pumpkin Pie

For the pastry
2 cups  flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Combine the flour, sugar and salt in a large mixing bowl. Add the butter and mix with your fingers until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water and work that in with your hands.  Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it’s still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

For the Pumpkin filling:

1 1/2 cups Butternut Puree
1 cup Light Brown Sugar
3 Eggs
1 1/2 cups Evaporated Milk (Ideal Milk)
2tsp Cinnamon
1tsp Nutmeg
1tsp Ground Ginger
1/2tsp Ground Cloves
1 tsp Vanilla Extract
4-5tbsn Sugar for Bruleè

In a mixing bowl, combine all the ingredients except for the sugar for the Bruleè. Roll out the pastry to fit into a suitable pastry dish and transfer to the dish. Cut off the excess. Pour the Pumpkin mixture into the pastry case and place in a 200°C oven. After 10 minutes, turn the temperature down to 170°C and Bake for a further 30 minutes. Remove from the oven and allow to cool completely. Serve with sweetened whipped cream.

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Showing 10 comments
  • Michael

    Thanks so much for the recipe. I have American friends and wanted to treat them. I have never had pumpkin pie myself so I baked two. It was delicious. I brought some to work for my colleagues and they loved it too. The crust was also delicious and will go into my recipe book as THE crust to use, easy and no mess. I loved it. Thanks so much.

    ps. I baked both pies at the same time, and the cooking time was almost double indicated above.

  • Derek

    I was wondering if you think this could be made with a crushed biscuit base instead of pastry?

  • Autism Symptoms

    I’ve recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.

  • TomPier

    great post as usual!

  • 24 inch rims

    what is your myspace site?

  • Ally_R

    Nas, Not at all. Most people actually say you should use regular pumpkin. I just used butternut coz it’s a bit sweeter! 🙂 Let me know how it went!

    Sibi, Great! So happy you like the Rooibos Cupcakes! 🙂

  • Sibi

    I’m definitely making this tomorrow, sounds and looks divine. I also tried your Rooibos cupcakes on tuesday and they were divine, my family loved them thanks!!!

  • Nas

    I’v just bought a huge pumpkin yesterday(something I dnt usually buy) and coincidentally.. you’v posted Pumpkin Pie recipe. Totally daft question, but do you think there wil be much difference if I use pureed pumpkin instead?

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