baking · vegetarian
Classic pumpkin pie
Silky spiced pumpkin custard in a flaky blind-baked crust.
- Time
- 150min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Blind-bake the crust lined with foil and weights at 200°C (400°F) for 20 minutes, remove weights and bake 5 more.
-
2
Cook pumpkin with sugar and spices in a saucepan 5 minutes to deepen flavor; cool slightly.
-
3
Whisk in eggs, cream, milk, salt and vanilla until smooth.
-
4
Pour into the warm crust and bake at 180°C (350°F) until the edges are set and the center wobbles slightly, 45–55 minutes.
-
5
Cool at least 3 hours; serve with whipped cream.
