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Pumpkin Pie Recipe

Unfortunately in England we don’t really celebrate Thanksgiving, however I love the whole tradition behind it of being with your family, celebrating what you’re thankful for, and eating a whole lot of food! Through TV and films, notably Gossip Girl (which is amazing if you haven’t watched it before), it’s clear that Pumpkin Pie is a favourite, and traditional, Thanksgiving dessert. So, I gave it a go myself to bake last year and now it’s a firm family favourite. I’m yet to find someone that doesn’t like it, even friends that normally don’t like desserts or sweet treats love this! Another amazing thing about this dessert is that it’s way easier to make that it looks! I love to have my slice with some whipped or pouring cream, and store it in the fridge.

All the ingredients are pretty basic, except the pumpkin puree but even that has become increasingly more common to buy, you can find it in Waitrose, Ocado, Amazon and Tesco (in Sep/October only unfortunately). If you make this and love it as much as I do, I would recommend stocking up on the pumpkin puree when you can, as it could just be a seasonal product in stores, then you can make it whenever you want! Also as a little side note, as far as I am aware the pumpkin used is a sweet pumpkin variety – not the usual carving pumpkins we have here. I’ve never tried to make and use my own puree from these, but if you try I might recommend adding a bit of extra sugar into the filling.

In this recipe I also show you how to make your own sweet pastry for the case, although it is a super easy recipe (even easier if you have a stand mixer), if you were in a rush you can use pre-bought sweet pastry cases and just follow the recipe from step 5 – the filling recipe is enough for 2 of these shop bought cases, and trust me you’ll need them both!

Also, just as another side note, a vegan pumpkin pie is a super easy dessert to make and it tastes just as good! I follow a recipe from here and use Jus-Rol Sweet Shortcrust Sheet for the case.


Making the Pastry:

Cream together the sugar and butter until light and fluffy.


Add each egg yolk individually until combined.



Add flour and mix until it all comes together and forms a dough.


Tip out onto a floured surface and knead quickly to make a nice ball. Wrap in clingfilm and chill for 30 mins.


Remove from fridge and place on a lightly floured tea towel.


Roll out until large enough for your pie dish, mine is a 25cm loose bottom tin.


Roll onto your rolling pin and use that, along with the tea towel, to flip the dough over onto the case.


Press into the corners of your case and patch up any holes or thin areas.


Fill with baking beans, or rice, and blind bake for 10 -15 minutes.


Roll out the excess dough to make some decorations. I used leaf shaped cutters that I got from here, however I have seen similar in the Range.


Place these on a baking sheet and bake until golden brown, around 10 minutes.


For the Filling:

Remove the case from the oven and remove the baking beans, reduce the oven temperature to 180 fan. Add all the filling ingredients into a bowl and whisk together.


Pour the filling mixture into the case and return to the oven for 40-50 minutes until a knife comes out clean.

Add your decoration, or dust with icing sugar, and enjoy! I love mine with squirty or pouring cream.


If you try this I hope you love it as much as we do! Happy Thanksgiving!

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