About this Recipe
Pumpkin pie is wonderfully nostalgic for me. It brings back happy memories of our time living in Colorado and all the fun, tastes, smells and sights that fall and Thanksgiving offered. Up until very recently, it was really hard to buy a simple tin of pumpkin pie mix in the UK shops – but to my delight, it’s now possible! I love to make this pie when our girls come home for a visit as nothing says ‘I love you’ more than a pumpkin pie! There will be the Scotty McCreery song ‘ Back on the Ground’ playing when they walk into the kitchen – and even though it’s a pumpkin and not a pecan pie I’ve been putting the final touches on.. the sentiment of the song is perfect for us empty nest mumas. Give it a listen!
Now if you’ve read or tried many of my recipes, you’ll know I generally love to cook from scratch. This pumpkin pie is a wonderful exception that I’m happy to embrace. The pre-prepared ingredients make for a simple but delicious pie.
I hope it becomes a much-loved November tradition in your home.
Yields 1 pie
Preheat the oven to 220℃ (425℉)
- 1 pastry shell (Shortcrust pastry)
(I use a 215g shell)
- 2 eggs
- 1 x 425g can of pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice.
- 1 can of sweetened condensed milk (I use about 300g of a 397g can)
- 1/2 teaspoon ground nutmeg – You could add ground cloves and ground ginger as well or instead.
Many traditional US recipes use evaporated milk instead of the condensed milk that I prefer. I love the creaminess of condensed milk, and because it’s so sweet I don’t add any additional sugar to my recipe. Feel free to vary the spices too – for example, our family LOVE cinnamon, so I use lots, but we aren’t so keen on ground ginger so I omit that. Nutmeg also gives a great smell to the final pie and I like to grate some on top of the pie when baked.
Step by Step Instructions
Simply mix the pumpkin puree, eggs, salt, spices and about 300g or 3/4 can of condensed milk in a bowl.
Spread the pumpkin pie mix inside the prebaked and bought pastry shell. Don’t overfill – you might have pie mix leftover. Pop in the oven and bake for about 30 minutes or until set and slightly golden.
Remove the pie from the oven and leave it to cool before serving. You could serve it with ice cream, whipped cream or drizzle with a spoon of the leftover condensed milk. It’s delicious with a mid-morning coffee too!
Extra pumpkin pie mix
If you have leftover pumpkin pie mix that won’t fit in the pastry shell, spoon it into small oven-proof ramekins or dishes and bake in the oven alongside the pie. You can top it with granola for an autumnal breakfast or squirt on cream for a simple dessert.