My Pumpkin Pie Recipe

In this pumpkin pie recipe, I have used mashed pumpkin and Pumpkin Spice. I have previously made instruction videos on how to cook pumpkin and pumpkin spice so if you are not sure then please watch them first.

Making a pumpkin pie with freshly cooked pumpkin is great but it is also an ideal way to use your leftover pumpkin or when you simply have too much pumpkin available.

I hope that you enjoy this recipe as much as I do.

My Favourite Pumpkin Pie Recipe

A lovely pumpkin pie receipe
Pumpkin Pie Recipe
Prep Time20 minutes
Cook Time50 minutes
Dough regrigeration2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie, dessert, pumpkin, Pumpkin spice


  • 1 Pie dish (22 cm)


Pie Crust

  • 375 gr Flour
  • ½ tsp Salt
  • 20 gr Sugar
  • 125 gr Butter (or baking Margerine)
  • 1 Tbsp Lemon Juice
  • 6 Tbsp Iced Water

Pie Filling

  • 2 cups Pumpkin Mash
  • ½ cup Brown Sugar
  • 1 Pinch Salt
  • 1 tsp Pumpkin Spice
  • 3 lrg Eggs
  • 200 ml Evaporated Milk

Instruction Video (please like and subscribe)


Pie Crust

  • In a mixing bowl, add the flour, sugar, and salt and mix together.
  • Add the butter and crumb it into the flour mixture.
  • Add 6 Tbsp iced water and 1 tbsp lemon and quickly knead it to a firm dough. Add a little extra water if necessary
  • Cover the dough with cling wrap and refrigerate for 1 to 2 hours
  • Roll the dough into a circle with a thickness of approximately 2mm.
  • Dust your pie dish with a little flour to prevent sticking.
  • Line your pie dish with the pie crust dough and scallop the edges.
  • Start to preheat your oven to 200℃
  • Cover the crust with cling wrap and place in the fridge while you prepare the filling.

Pie Filling

  • Combine the pumpkin, sugar, pumpkin spice, and salt together.
  • Whisk the eggs and combine with the pumpkin mixture. (leave a couple of drops of the whisked eggs for brushing the crust of the pie.
  • Add the evaporated milk and mix well into an even-colored smooth mixture.

Final Steps

  • Remove the pie crust from the fridge.
  • Pour the mixture into the pie crust
  • Gently brush the remaining egg whisk onto the exposed lip of the pie crust
  • Bake in a preheated oven at 200℃ for 10 minutes
    Reduce the oven temp to 180℃ and bake for a further 40 minutes.
  • Remove from oven and allow to cool
  • Place in the fridge overnight.
  • Bon Appetit
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