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Jane’s Patisserie’s Pumpkin Pie

An easy dessert for Halloween or Thanksgiving, this pumpkin pie uses tinned pumpkin purée for ease, but can just as easily be made with roast pumpkin to use up leftovers.

From the book


I know a pumpkin pie is a classic bake for Halloween because of the pumpkin filling, but I really would eat this all year round. This recipe uses an easy homemade sweet pastry, with one of the easiest pie fillings you will find. Luckily a lot of the ingredients are soft, so you simply mix the filling together in a bowl with a spoon and then pour onto the baked pastry case. I love using leftover pastry as decoration as it really vamps up a pie recipe, and this just looks so pretty!

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175g plain flour, plus extra for dusting
100g chilled unsalted butter, cubed, plus extra for greasing
1 tbsp icing sugar
1 egg yolk
For the filling:
425g pumpkin purée
100g maple syrup
50g caster sugar
1 tsp mixed spice
½ tsp ground cinnamon
3 eggs
150ml evaporated milk

Essential kit

You will need: a 23cm tart tin.

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PREP: 45 minutes

BAKE: 60–70 minutes

SET: 1 hour

LASTS: 3+ days, in the fridge

Grease and flour a 23cm tart tin.

Add the flour, butter and icing sugar to a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and mix and knead well with your hands until the dough comes together.

On a lightly floured work surface, roll out the pastry until 3mm thick.

Carefully press the pastry into the tin, making sure to press into the sides very well, leaving a small overhang of pastry. Save any spare pastry for later. Chill in the fridge while the oven preheats to 200ºC/180ºC fan.

Line the pastry case with parchment paper and fill with baking beans, or uncooked rice. Bake in the oven for 15 minutes, then remove the parchment paper and beans or rice and bake for a further 5 minutes. Leave to cool for 10 minutes, then trim off the excess pastry with a sharp knife to create the perfect pastry case.


In a large bowl, whisk the pumpkin purée, maple syrup, sugar, mixed spice, cinnamon, eggs and evaporated milk together until smooth. Pour this over the baked pastry base. If you want to decorate the pumpkin pie, carefully cut out shapes from the spare pastry using some pastry cutters and decorate the edge of the shell – I layered leaves of pastry around the edge of my pie. Bake in the oven for 40–50 minutes until the centre of the pumpkin pie stops wobbling. Leave to cool for 20 minutes before removing from the tin.

Notes: I use tinned pumpkin purée, which can be found in some shops or online, but you can make your own by roasting 425g pumpkin pieces at 200°C/180°C fan for 40–45 minutes until softened, then blending for 5 minutes until smooth.

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From the book: Jane’s Patisserie Everyday: easy bakes and comfort cakes

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