Pumpkin pie
Classic pumpkin pie with buttery homemade pastry and decorative crust, baked until just set and served with whipped cream for a perfect dessert.
Updated : 18 February, 2026
Easy
More than 1 hour.
Ingredients
For the brown sugar pastry
250 grams
Flour
150 grams
Butter
2 tablespoon
Brown sugar
2
Egg yolks
2 tablespoon
Water
2 teaspoon
Lemon juice
1 tablespoon
Milk
1 tablespoon
Sugar
pinch
Salt
For the filling
500 grams
Pumpkin
2
Eggs
2
Egg yolks
125 grams
Brown sugar
2 tablespoon
Maple syrup
150 milliliters
Heavy cream
1 tablespoon
Flour
1 teaspoon
Cinnamon
1 teaspoon
Vanilla extract
pinch
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Bake pumpkin in the oven until tender. Blend it until puree. You will need about 425 g of puree for the filling.
Step 2
To prepare the pastry, place the flour in a large mixing bowl and add a pinch of salt. Add the butter and use a round-bladed knife to cut it into the flour, continuing until the pieces are about half their original size. Switch to your fingertips and gently rub the butter into the flour until only small flecks remain. Add the brown sugar and mix well to distribute evenly.
Step 3
Make a well in the centre of the mixture and add the egg yolks, ice-cold water and lemon juice. Use the knife to mix until the dough begins to clump together. Bring the dough together with your hands and gently knead for about 20 seconds until smooth. Shape into a flat disc, wrap, and refrigerate for at least 2 hours.
Step 4
Place the chilled dough on a lightly floured surface. Cut off one-quarter and set it aside. Roll out the remaining dough to a thickness of 2-3mm (⅛in) and use it to line the pie tin. Trim away any excess pastry with a sharp knife, prick the base with a fork, and chill for 20 minutes.
Step 5
Preheat the oven to 180C/160C Fan/Gas 4. Roll out the reserved portion of dough to 2-3mm (⅛in) thickness and cut decorative leaf shapes. Place these in the fridge until ready to use.
Step 6
Line the chilled pastry case with foil and fill with baking beans, rice, or pulses. Bake for about 20 minutes, or until the edges begin to turn golden. Remove the foil and beans, then return the pastry to the oven for about 4 minutes more to dry out the base.
Step 7
While the pastry bakes, prepare the filling. Combine all the filling ingredients in a large bowl and whisk until smooth and fully blended.
Step 8
Lightly brush the underside of each pastry leaf with water and arrange them around the rim of the pastry case. Brush the tops with milk and sprinkle with caster sugar. Carefully pour the pumpkin filling into the pastry shell and bake for 25-30 minutes, until the filling is just set with a slight wobble in the centre.
Step 9
Allow the pie to cool completely at room temperature before slicing.
Author note
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