The Great British Pumpkin Pie with a Perfectly Golden Crust

The Best Pumpkin Pie Recipe A Great British Twist

By Kendra ThompsonAugust 18, 2025

Table of Contents

Get Ready for the Best Pumpkin Pie Recipe Ever!

Fancy a slice of heaven? Have you ever craved that classic autumnal flavour? Our pumpkin pie recipe is about to become your go-to bake.

Honestly, it's got that perfectly spiced, creamy texture that’ll have everyone begging for seconds.

A Slice of History: Where Does Pumpkin Pie Come From?

This iconic dessert, often enjoyed at Thanksgiving, has roots in both American and European culinary traditions. Our take is a nod to both.

It’s a pretty easy recipe, taking about 2 hours 20 minutes from start to finish. And you will end up with eight generous slices of this lovely Autumn Dessert Recipes .

Why This Recipe is a Winner

Let's talk benefits! Pumpkin pie is packed with Vitamin A. This recipe is perfect for Thanksgiving, Christmas, or any autumnal get-together, honestly.

The rich flavour profile is what makes it so special. Trust me on that!

Let's Talk Ingredients: The Heart of the Pie

Ready to gather your ingredients? This recipe is all about fresh flavours and a little bit of love. We start with making pie dough. The ingredients are:

1 1/4 cups (150g) all-purpose flour, plus more for dusting
1/2 teaspoon (2.5ml) salt
1/2 cup (113g) unsalted butter, very cold, cut into small cubes
1/4 cup (60ml) vegetable shortening, very cold
5-7 tablespoons (75-105 ml) ice water

Then the filling:

1 (15-ounce / 425g) can pumpkin puree (not pumpkin pie filling)
3 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (120ml) heavy cream
1/4 cup (60ml) milk
1 teaspoon (5ml) ground cinnamon
1/2 teaspoon (2.5ml) ground ginger
1/4 teaspoon (1.25ml) ground cloves
1/4 teaspoon (1.25ml) ground nutmeg
1/4 teaspoon (1.25ml) salt

And optional is Egg Wash !

Crafting the Perfect Crust: A Flaky Masterpiece

A truly flaky pie crust recipe is the key to Mary Berry pumpkin pie perfection. Think about it. Cold ingredients are your best friend.

If your butter is too warm, the crust won't be as flaky. Keep everything chilled!

From Filling to Fabulous: The Pumpkin Magic

Now, for the filling! This is where the pumpkin pie spice blend comes into play. The spice blend is what gives this Homemade Pumpkin Pie From Real Pumpkins recipe its warmth and depth.

It's like autumn in every bite. Remember to not over bake it or you may end up with cracks on your pie! A tip to make sure its ready is to insert a knife near the centre - if it comes out clean, its ready.

Honestly, once you try this creamy pumpkin pie recipe , you'll never want another. It's not just pie. It's an experience. Happy baking, and may your pies be golden and delicious!

Ingredients & Equipment For the Best Pumpkin Pie Recipe

So, you wanna bake a Thanksgiving Pumpkin Pie ? Fab! This section breaks down everything you need. Seriously, even my clumsy friend Sarah could manage this Easy Pumpkin Pie Recipe .

Main Ingredients Deets

All-purpose flour: 1 1/4 cups (150g) . Plain flour, not self raising.
Salt: 1/2 teaspoon (2.5ml) . A pinch makes all the difference.
Unsalted butter: 1/2 cup (113g) . It must be properly cold ! Cut into cubes. The quality of your butter will affect the flavor of your crust. Go for a decent brand.
Vegetable shortening: 1/4 cup (60ml) . Adds flakiness.
Ice water: 5-7 tablespoons (75-105 ml) . Ice cold , and add a little at a time.
Pumpkin puree: 1 (15-ounce / 425g) can . Ensure it's pure pumpkin , NOT pumpkin pie filling ! Been there, messed that up!
Large eggs: 3 . Free range if you can.
Granulated sugar: 3/4 cup (150g) . Standard white sugar.
Heavy cream: 1/2 cup (120ml) . Double cream, full fat.
Milk: 1/4 cup (60ml) . Whole milk is best.
Ground cinnamon: 1 teaspoon (5ml) . Freshly ground is awesome.
Ground ginger: 1/2 teaspoon (2.5ml) . Adds a lovely zing.
Ground cloves: 1/4 teaspoon (1.25ml) . Careful, it can be overpowering.
Ground nutmeg: 1/4 teaspoon (1.25ml) . A must for autumn vibes.
Salt: 1/4 teaspoon (1.25ml) . Balances the sweetness.
Egg yolk: 1 ( for egg wash - optional ). Adds shine.
Milk/cream: 1 tablespoon (15ml) ( for egg wash - optional ).

Pumpkin Pie Spice Blend and Other Notes

I love using Pumpkin Pie Spice Blend , which you can buy ready-made. It's cinnamon, ginger, cloves, and nutmeg all in one go! No premix? No worries! Use the measurements above to mix your own.

For an extra kick, try a tiny pinch of allspice. It's magic.

For aromatics, a dash of vanilla extract can elevate the Pumpkin Pie Filling Recipe to a new level of yum. Honestly, a good vanilla will taste amazing!

Kit List: Must Haves

9 inch pie plate . Glass or ceramic works well.
Food processor . Makes the dough super easy, but not essential.
Rolling pin . For rolling that Flaky Pie Crust Recipe !
Plastic wrap . Keeps the dough happy.
Measuring cups and spoons . Accuracy is your friend.
Mixing bowls . One for the filling, one maybe for the dough.
Whisk . Get those ingredients combined!
Parchment paper or foil . For blind baking.
Pie weights or dried beans . Also for blind baking.

Don't have pie weights? Dried beans work a treat! Honestly, my Auntie Jean always used old pennies. Probably not recommended these days though! And for a Creamy Pumpkin Pie Recipe , just follow the instructions!

The Secret to Baking the Best Pumpkin Pie Recipe Ever

Honestly, who doesn't love a slice of creamy, spiced pumpkin pie ? It's basically autumn in every bite. But let's face it, making a perfect Thanksgiving Pumpkin Pie can be a bit intimidating.

Don't you worry! I'm here to guide you through it. This is my foolproof, slightly tweaked-from-my-nan's pumpkin pie recipe .

Prep Like a Pro: Mise en Place Magic

First things first: mise en place . That fancy French term just means "everything in its place". Get all your ingredients measured out.

Seriously. It stops you from having a "oh my gosh, I forgot the ginger" moment halfway through. For this pie de resistance , you will need 1 1/4 cups (150g) all-purpose flour and 1/2 teaspoon (2.

5ml) salt and more for dusting.

The step-by-step: Golden Goodness Awaits!

Okay, let's get to the fun part. Here's how to bake our pumpkin pie recipe, easy peasy:

Make the Dough . Combine 1 1/4 cups (150g) flour and 1/2 teaspoon (2.5ml) salt . Add 1/2 cup (113g) cold butter and 1/4 cup (60ml) cold shortening . Pulse until crumbly. Slowly add 5-7 tablespoons (75-105 ml) ice water until it forms a dough. Chill for at least 1 hour .
Roll and Chill . Roll your dough to a 12 inch circle . Place it in your pie dish. Trim the edges. Crimp them pretty. Chill for 30 minutes .
Blind Bake . Preheat your oven to 375° F ( 190° C) . Line your crust with foil, fill it with weights, and bake for 15 minutes . Remove weights and bake for another 5- 7 minutes , until golden.
Mix Filling . Whisk together 1 (15-ounce / 425g) can pumpkin puree, 3 large eggs, 3/4 cup (150g) sugar, 1/2 cup (120ml) cream, 1/4 cup (60ml) milk, 1 teaspoon (5ml) cinnamon, 1/2 teaspoon (2.5ml) ginger, 1/4 teaspoon (1.25ml) cloves, 1/4 teaspoon (1.25ml) nutmeg, and 1/4 teaspoon (1.25ml) salt.
Bake the Pie . Pour filling into the crust. Brush the crust with egg wash. Bake at 375° F ( 190° C) for 15 minutes . Reduce heat to 350° F ( 175° C) and bake for 35- 45 minutes . The centre should have a slight jiggle.

Pro Tips: Secrets to a Perfect Pie

Want to take your Autumn Dessert Recipes game to the next level?

Keep it cold! Use super cold butter for a super flaky Flaky Pie Crust Recipe .
Don't overmix the dough. Seriously.
Make the dough ahead. Just wrap it well and chill it for up to 2 days . This is the easy pumpkin pie recipe solution.

I swear, once you nail this pumpkin pie filling recipe , you'll never buy another store-bought pie again. Enjoy your freshly baked Homemade Pumpkin Pie From Real Pumpkins !

Recipe Notes for Your Best Pumpkin Pie Recipe Yet

Alright, you've got the pumpkin pie recipe , but let's talk about making it amazing . These are my little secrets, the things I've learned the hard way, and the bits that'll take your Thanksgiving pumpkin pie to the next level.

Honestly, it is the Best Pumpkin Pie Recipe .

Serving Suggestions: Make it Shine

Presentation matters, you know? Don't just slap a slice on a plate. A dollop of freshly whipped cream is a must.

Or, if you're feeling fancy, a scoop of vanilla ice cream. I love to add a drizzle of caramel sauce.

Seriously, it's like a hug in every bite. As for drinks? A hot toddy pairs beautifully with Autumn Dessert Recipes .

Storage Tips: Keep That Pie Fresh

Right, so, leftovers are inevitable. To keep your creamy pumpkin pie recipe tasting its best, wrap it tightly in plastic wrap and pop it in the fridge.

It'll be good for about 3-4 days. Freezing is an option, but the texture might change a bit, so I wouldn't recommend it.

To reheat, just warm it up gently in a low oven. Don't blast it in the microwave, trust me!

Variations: Spice It Up

Fancy a change? You could try using maple syrup instead of sugar for a richer flavour. Or, for all you chocoholics out there, add a couple of tablespoons of cocoa powder to the filling.

For a gluten-free version, try a gluten-free pie crust recipe. Simple, right? You got this!

Nutrition Basics: Goodness in Every Slice

Look, it's pie. It's not exactly a salad. But hey, pumpkin has fibre! It will give you around 350-400 calories per slice.

Each slice has about 6g of protein, 20g of fat, 45g of carbohydrates, 25g of sugar and 3g of fibre.

Each slice contains a little bit of vitamins and minerals. A little treat is good for the soul, and this Homemade Pumpkin Pie From Real Pumpkins is definitely a treat.

Don't forget to check out Mary Berry Pumpkin Pie variations for extra inspiration. And always think about Pumpkin Pie Spice Blend for perfect seasoning.

Honestly, making this easy pumpkin pie recipe is easier than you think. With my tips and your ensoiasm, you'll create a flaky pie crust recipe that's the envy of all your mates.

So, go on, get baking, and enjoy every single delicious bite of pumpkin pie filling recipe !

Frequently Asked Questions

Why did my pumpkin pie crack? Is there anything I can do to avoid this happening with your pumpkin pie recipe?

Cracking is a common pumpkin pie woe! It usually happens because the pie bakes too quickly. To avoid this, try baking the pie at a lower temperature (350°F/175°C) for a longer period, or place a baking sheet filled with water on the rack below the pie to create a more humid oven environment.

You could think of it like a spa day for your pie!

How do I stop my pumpkin pie crust from getting soggy? It's happened to me every time I've attempted a pumpkin pie recipe.

Ah, the dreaded soggy bottom! Blind baking the crust, even partially, before adding the filling can really help. Also, make sure to chill your dough well and use a good amount of fat (like butter and shortening) in the crust recipe to create a waterproof barrier.

You can also brush the crust with egg wash before adding the filling. If all else fails, place the pie on the bottom rack of the oven.

Can I make pumpkin pie ahead of time? And how long does pumpkin pie last?

Absolutely! Pumpkin pie is a great make-ahead dessert. You can bake it 1-2 days in advance and store it, covered, in the refrigerator. It actually tastes better after the flavors have had a chance to meld. Pumpkin pie typically lasts for 3-4 days in the refrigerator if stored properly.

Just be sure to keep it covered to prevent it from drying out.

Is it okay to use pumpkin pie filling instead of pumpkin puree for your pumpkin pie recipe?

It's generally best to avoid using pumpkin pie filling if a recipe calls for pumpkin puree, as they are not the same thing. Pumpkin pie filling already contains spices and sugar, which will throw off the balance of the recipe. Using pure pumpkin puree will give you a result that looks and tastes better.

Can I freeze my pumpkin pie for later?

Yes, you can freeze pumpkin pie! Let the pie cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil. Freeze for up to 1-2 months for the best quality. When ready to serve, thaw the pie in the refrigerator overnight.

A quick trick to revitalize its appearance after thawing is to brush the top with a little milk and sprinkle with sugar before serving, but make sure to gently pat dry with a paper towel before serving.