Pumpkin Pie Recipes - Fabulous
Dessert All Year Round!

You can make my tasty pumpkin pie recipes all year round, not just on Thanksgiving! For ease and convenience the recipe below uses a bought, unbaked pastry shell.

Alternatively you could use the premade roll out pastry. You can of course make your own from scratch.

Super Tasty Homemade Pumpkin Pie Recipes

Note-- 1 cup = 16 tbsp, ¾ cup = 12 tablespoons, ½ cup = 8 tbsp and ¼ cup = 4 tablespoons of ingredients.


1 x 9 inch unbaked pastry shell
2 eggs
1 cup canned or pre-cooked pumpkin
½ cup brown sugar
2 tbsp all-purpose flour (plain)
1 tbsp pumpkin pie spice
1 can evaporated milk (approx 400ml)
½ cup chopped nuts (optional)

tbsp = tablespoon

Directions: Preheat your oven to 200°C (390°F).

  • Beat the eggs
  • Combine the pumpkin, milk, salt, flour, sugar and spice mix
  • Mix in the eggs and if using, the nuts, and pour into the pastry shell
  • Bake in the oven for 40-45 minutes

Insert a knife and if it comes out clean the pie is ready. Let cool and serve with a little whipped cream or some custard.

Cooking the Pumpkin...

picture of homemade pumpkin pie

For this pie, you can use canned or pre-cooked. Here in the UK canned is not always readily available, so I usually cook all mine from scratch. It's fairly straightforward to do... 

Roasting: Pre-heat your oven to 180°C (350°F). Chop in half and remove the seeds. Place cut side down on a baking tray and place in your oven for 30-40 minutes, or until soft. Let cool and scoop out the flesh.

Boil or steaming: Chop in half, remove the seeds and peel. Slice into 1 inch (3 cm) chunks and steam or boil for 7-10 minutes, or until soft.

How ever you cook it, it's a good idea to mash or give it a quick blend to get rid of lumps and you get a smooth consistency.

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30 Homemade
Pumpkin Recipes

Jason Pitcher

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