Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Pumpkin Pie

by DK Publishing from Step-By-Step Desserts

Whether you are celebrating Thanksgiving, or just looking for a tasty dessert for the dinner table, this Pumpkin Pie ticks all the boxes. The spiced filling is encased in a crisp pastry, which can be made up to three days in advance. Serve with a big spoonful of whipped cream.

From the book


Dark, rich, and sweet, this quintessentially American pie has all the fragrance and flavors of fall wrapped in a crisp pie crust. It is the perfect dessert to bring to the Thanksgiving table.

You can store the blind-baked pie crust in an airtight container up to 3 days ahead.

Read more Read less


8 tbsp butter, chilled and diced, plus extra for greasing
1 1/4 cups all purpose flour, plus extra for dusting
1 tbsp granulated sugar
1/2 tsp salt
1 tsp apple cider vinegar
whipped cream to serve
For the filling:
1 x 400g can pumpkin puree
1/2 cup whole milk
3/4 cup dark brown sugar
1 1/8 tsp ground cinnamon
1/2 tsp grated nutmeg
1/8 tsp ground allspice
1/2 tsp salt
2 large eggs

Essential kit

You will need a 9in (23cm) pie dish, about 2in (5cm) deep and baking beans for this recipe.


Grease the pie dish. Combine the flour, granulated sugar, and salt in a bowl. Rub in the butter with your fingertips until the mixture resembles coarse bread crumbs. In a separate bowl, combine the cider vinegar with 1⁄2 cup chilled water.

Gradually add 4 tablespoons of the liquid mixture to the dry ingredients, using two forks to fluff and stir them together until clumps form. Add a little more of the liquid mixture if it seems too dry.

On a lightly floured surface, gently knead the mixture 3–6 times, until it comes together to form a dough. Wrap the dough in plastic wrap and chill it for 30 minutes, or preferably overnight.

On a floured surface, roll out the dough to a 12in (30cm) circle, 1⁄8in (2mm) thick. Use to line the pie dish, leaving an overhang of 1⁄2in (1cm). Crimp the edges of the dough and chill for 30 minutes. Preheat the oven to 190°C (375°F).

Prick the bottom of the pie crust, then line it with parchment paper and fill with baking beans. Place on a baking sheet and bake for about 25 minutes, until lightly brown at the edges.

Remove the beans and paper. Bake for another 6–10 minutes, until the crust is golden. Remove from the oven and let cool. Reduce the oven temperature to 180°C (350°F).

For the filling, whisk the pumpkin puree, milk, and brown sugar in a bowl until smooth. Beat in the spices, salt, and eggs until smooth and well combined.

Pour the filling into the pie crust and place on a baking sheet. Cover the edges with foil and bake for 35–40 minutes. Remove the foil and bake for another 10 minutes, until set.

Let cool slightly and serve warm with whipped cream. You can store the pie in an airtight container for up to 2 days.

Watch the recipe below:


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week