Spiced Pumpkin Pie

Spiced Pumpkin Pie – crisp sweet shortcrust pastry with a silky smooth pumpkin spiced filling!


Happy Thanksgiving to everyone one that is celebrating today! I couldn’t let this holiday pass without honouring America with my very own take on an American Classic – the pumpkin pie! Yum! 2

Pumpkin pies aren’t that common here in the UK, I’m not sure why but I do know that they are super delicious and should be everywhere so I can eat them all year round! 😉


The flavour of the pie filling is so scrummy – spiced with ginger, cinnamon and cloves – the prefect accompaniment for the pumpkin purée ❤️ I did make my own purée for my first attempt but the texture wasn’t quite right and it was a bit watery so I would suggest buying a tin of pumpkin purée! I found mine in tesco but you can buy it online as well 🙂


I hope everyone has an awesome Thanksgiving!!!


Pastry –

125g unsalted butter

250g plain flour

75g caster sugar

1 large egg

The pie filling –

450g can of pumpkin purée

2 large eggs

2 tsp pumpkin spices ( 1/2tsp of ginger, cinnamon, nutmeg & cloves)

150ml evaporated milk

100g light brown sugar

4tbsp maple syrup


1 – To make the pastry, cube the butter and add to a bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, add in the sugar and give it a quick stir. Make a well in the centre and add the egg, bring the dough together, and knead just enough to ensure the dough is fully combined. Wrap in cling film and chill for 30 minutes.

2 – To make the filling, place all of the ingredients into a bowl and mix well. It should have slightly thick consistency but it will still be runny – somewhere in between!


3 – Preheat the oven to 180C and grease an 8 inch fluted tart tin. Roll out the pastry to a thickness of 4mm and line the tin with the pastry. Place a piece of baking paper in the case and top with baking beans or rice so the pastry doesn’t rise when baking the case. Bake the case for 15 minutes until it just starts to brown.

4 – Remove the baking beans and baking paper from the case and fill to the top with the pumpkin pie filling. Bake in the preheated oven for 40 – 50 minutes or until the middle of the pie stops wobbling! It will just start to colour, but if you see a crack in the filling take it out as its probably done!


Enjoy warm or cold <3

Happy Baking!

Becky x

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