Pumpkin Pie

Recipe card

Pumpkin Pie

Prep 15 minCook 55 minTotal 3 hr 10 minYield 8 slices

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring tools, mixing bowl and suitable pan

Ingredients

1 whole 9-inch unbaked pie crust 425 g pumpkin purée 2 whole large eggs 200 ml evaporated milk 150 g granulated sugar 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp fine salt

Instructions

1. Prepare oven

   Heat oven to 220°C (425°F). Place pie crust in a 23 cm pie plate and crimp edges.

2. Mix filling

   Whisk pumpkin purée, eggs, evaporated milk, sugar, cinnamon, ginger, nutmeg and salt until smooth.

3. Fill

   Pour mixture into crust. Place pie plate on a baking sheet.

4. Bake

   Bake 15 minutes, then reduce oven to 175°C (350°F) and bake 35 to 45 minutes until edges are set and centre has a slight wobble.

5. Cool

   Cool on a rack at least 2 hours. Cover and refrigerate.

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

• Measure and prepare ingredients before cooking.
• Cut ingredients into even pieces.
• Taste and adjust seasoning near the end.
• Use a thermometer where meat doneness is specified.

Troubleshooting

• If the mixture is too wet, cook off moisture or add a little binder.
• If browning too quickly, lower the heat.

Substitutions

• Use a compatible neutral oil if needed.
• Choose suitable alternatives for dietary requirements.

Variations

• Adjust herbs or spices to taste.
• Add seasonal vegetables that suit the dish.

Serving suggestions

• Serve with a crisp green salad.
• Pair with warm bread or rice.
• Offer lemon wedges or a suitable sauce.
• Serve warm as part of a balanced meal.

Make ahead

Measure ingredients and prepare vegetables ahead; refrigerate perishable items and cook shortly before serving.

Storage

Refrigerate covered pie and use within 3 to 4 days.

Food safety

Contains wheat, egg and milk. Refrigerate custard pie within 2 hours and serve chilled or briefly warmed.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store pumpkin pie?

Refrigerate covered pie and use within 3 to 4 days.

Serve promptly and refrigerate leftovers safely.