In FoodOn Saturday 1st Sep, 2018

Traditional sweet pumpkin pie

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Starts at 60 Writers

A delicious dessert treat!

If you’re out of unique dessert ideas than why not try this deliciously good, sweet pie dish. This recipe originated from America and has long been one of their favourite dessert treats but now it has moved its way over here to be adored by a whole new nation.

This sweet pie is usually made for celebrations so whip this one up at your next special event to impress all of your hungry guests!


  • 1/3 cup brown sugar
  • 1 tablespoon cornflour
  • 2 eggs
  • 2/3 cup evaporated milk
  • 1 1/4 cups cold mashed Kent pumpkin
  • 2 tablespoons maple syrup
  • 1 teaspoon mixed spice
  • Icing sugar, to serve
  • Whipped cream, to serve
  • 1 1/2 cups plain flour
  • 1/4 cup caster sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 1 tablespoon iced water


  1. For pastry, place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and iced water. Process until dough just begins to form. Turn out pastry onto lightly floured working surface. Knead until just smooth. Shape dough into a disc. Cover with plastic wrap and chill for 30 minutes.
  2. Preheat oven to 200°C/180°C fan-forced. Place an oven tray in oven. Grease a 4cm-deep, 20cm (base) round pie dish. Roll out pastry between two sheets of baking paper until large enough to line base and all sides of dish. Line dish with pastry. Trim overhand. Pinch edges to make a pattern. Chill in refrigerator for 15 minutes. Line with baking paper and baking weights. Bake for 10 minutes. Remove paper and weights. Bake for another 10 to 12 minutes until golden.
  3. Reduce oven heat to 180C. Add brown sugar and cornflour to a medium bowl. Stir to combine. Whisk in eggs, evaporated milk, pumpkin, maple syrup and mixed spice until just combined. Pour into pastry case. Bake for 40 to 45 minutes until just set. Cool. Chill in refrigerator for 1 hour until set. Dust with icing sugar. Serve with whipped cream.
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