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Thanskgiving recipes Pumpkin pie
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Nutrition Facts
Pumpkin pie
Amount Per Serving
Calories 447 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Cholesterol 153mg51%
Sodium 297mg13%
Potassium 209mg6%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 20g22%
Protein 6g12%
Vitamin A 9368IU187%
Vitamin C 2mg2%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin pie

A Thanksgiving classic
Cook Time50 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 447kcal

Ingredients

For the 20-23cm pie case:

  • 163 g plain flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 115 g cold unsalted butter cubed
  • 3 - 4 tbsp ice water

For the filling:

  • 425 g pumpkin puree
  • 355 ml whipping cream
  • 3 eggs beaten
  • 95 g light brown sugar
  • 50 g granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • Pinch of ground cloves
  • Pinch each of salt and finely ground black pepper

Method

  • Make the pastry case. In a large bowl, whisk together the flour, sugar, and salt. Rub in the butter until the mixture resembles breadcrumbs. Add just enough ice water to bring the dough together.
  • Form the dough into a ball, flatten into a disk, wrap with cling film and refrigerate for at least 30 minutes.
  • Place the chilled dough on a lightly floured surface and flatten slightly. Using a floured rolling pin, roll the dough out until 6mm and 25–28cm in diameter. Drape the pastry over the rolling pin and place it in your pie dish. Press the bottom and sides down firmly.
  • Crimp the edges using the side of your forefinger and thumb. Freeze the pastry for 10 minutes.
  • Preheat the oven to 220°C/Gas Mark 7.
  • Remove the pastry case from the freezer and prick it all over with a fork. Place a sheet of baking paper in it and fill with baking beans or rice. Bake for 12 minutes. Remove from the oven and take out the baking paper and weights.
  • Reduce the oven temperature to 190°C/Gas Mark 5.
  • In a large bowl, combine the pumpkin purée, cream, eggs, both sugars, and spices. Pour the mixture into the pastry case and bake until the centre is just set, or 35–40 minutes. Let the pie cool completely before slicing.

Nutrition

Calories: 447kcal | Carbohydrates: 40g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 153mg | Sodium: 297mg | Potassium: 209mg | Fiber: 2g | Sugar: 20g | Vitamin A: 9368IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg