Pumpkin pie

Today I’m going to share my first traditional pumpkin pie which is 100% made from scratch. The pumpkin pie filling is as simple as beating the ingredients and pouring it into a pie shell. You can use the ready-made pumpkin puree or cook the fresh pumpkin directly in the oven or by steam. This pumpkin pie is sugar-free as the condensed milk is already very sweet, if you have evaporated milk then add 3/4 cup of brown sugar.

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time30 Minutes
  • Rest time2 Hours
  • Cooking time1 Hour
  • Serving10-12
  • Cooking methodOven
  • CuisineAmerican


For the pumpkin filling

17 ounces pumpkin (puree)
7 ounces condensed milk
1/2 teaspoon cinnamon powder
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 egg

For the shortcrust pastry

2 cups flour
3/4 cup sugar
3/4 cup unsalted butter
1 egg
3 yolks


1 Rolling pin
Baking Trays
2 Bowls


Arrange the sifted flour on a pastry board, add the butter into small pieces and rub the flour and butter between your hands until it is waterproof. Add the sugar, a pinch of salt and continue to work it with your hands. Finally, pour in the egg, the yolks and knead everything quickly. Form a loaf, wrap it in cling film and place it in the fridge for at least half an hour before using it. You can make the pastry with a mixer or even better with a kitchen cutter. Roll the dough out to 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 1/2 inches deep), gently fit it into the pie plate, trim any excess dough, and decorate the edges. Put the pumpkin puree in a bowl, add the egg, condensed milk and spices. Mix with a whisk until the mixture is smooth and velvety. Pour over the shortcrust pastry. Level well and bake at 180 ° C for 1 hour. Remove from the oven and leave to cool well. Remove from the mold and decorate with wisps of whipped cream.

Cook’s Tips

Store the pumpkin pie in the fridge for 4-5 days.

Recipe variations

If you don’t have condensed milk, use evaporated milk and add 3/4 cup of brown sugar.

Recipes of tarts

Italian ricotta pie

Italian ricotta pie

Blueberry jam tart

Pumpkin pie

Do you like my recipes? Then stay up to date by following my Facebook page.

Also follow me on Pinterest.

5.0 / 5
Thanks for voting!

Leave a Reply

Your email address will not be published. Required fields are marked *