Roasted pumpkin pie
A classic pumpkin pie with a smooth spiced filling in a crisp pastry shell, baked until just set and perfect served warm or chilled with cream.
Updated : 18 March, 2026
Easy
About 20 min.
Ingredients
400 grams
Shortcrust pastry
450 grams
Pumpkin
2
Eggs
1
Egg yolks
75 grams
Brown sugar
1 teaspoon
Cinnamon
0.5 teaspoon
Nutmeg
0.5 teaspoon
Allspice
0.5 teaspoon
Cloves
0.5 teaspoon
Ginger powder
275 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C / 400°F / Gas 6.
Step 2
If using a shop-bought sweet shortcrust pastry case, choose one that is 23 cm / 9 inches in diameter and 4 cm / 1½ inches deep. If making your own, roll out the pastry and use it to line a 23 cm / 9 inch pie plate (not loose-bottomed). Bake the pastry case blind for 20 minutes, then set aside.
Step 3
To prepare the filling, place the pumpkin chunks on a baking tray and cover them with foil. Roast for 20-30 minutes, or until the pumpkin is tender. Once cooked, press the pumpkin through a coarse sieve to remove excess moisture. Allow it to cool, then blend in a food processor or mash by hand until smooth.
Step 4
In a large bowl, lightly whisk together the eggs and extra yolk.
Step 5
In a saucepan, combine the sugar, ground spices, and cream. Heat gently until it just reaches the simmering point, whisking to combine. Pour this hot mixture over the eggs while whisking, then whisk briefly until smooth. Add the pumpkin purée and continue whisking until everything is fully combined.
Step 6
Reduce the oven temperature to 180°C / 350°F / Gas 4. Pour the filling into the prepared pastry case and bake for 35-40 minutes, until the pie has puffed slightly around the edges but still has a gentle wobble in the centre.
Step 7
Remove the pie from the oven and place it on a wire rack to cool.
Step 8
Serve either warm or chilled (stored loosely covered in foil in the fridge), accompanied by chilled crème fraîche or whipped cream.
Author note
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