Pumpkin pie recipe for Halloween or Thanksgiving

Pumpkin pie is a very popular tradition in the United States, especially at Thanksgiving, a holiday celebrated on the 4th Thursday in November. It dates back to the first English settlers in New England in the 17th century, who discovered the pumpkin thanks to the Native Americans. They were already cultivating the pumpkin and using it in many dishes. Pumpkin pie established itself as a dessert at Thanksgiving, a celebration marking the end of the harvest and a moment of gratitude. The sweetness and spices of this pie evoke warmth and comfort, perfect for this autumnal celebration.

Ingredients for 6-8 people

Makes a 24cm diameter tart for 6 to 8 people.

Shortcrust pastry

• 200 g flour
• 100 g cold butter, cut into small pieces
• 1 pinch of salt
• 2 to 3 tablespoons cold water
• 1 tablespoon of sugar (optional)

Pumpkin filling

• 500g pumpkin flesh (or butternut squash if you prefer)
• 150g brown sugar
• 2 eggs, beaten
• 150ml single cream
• 1 teaspoon ground cinnamon
• 1/2 tsp ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 tsp ground cloves (optional)
• 1 pinch of salt

You can also find other desserts to celebrate the festive season, such as a recipe for sugar-free coconut rocher or a recipe for raspberry macaroons!

Steps by step pumpkin pie recipe

Make the shortcrust pastry

1. Mix the flour, sugar and salt together in a large bowl.
2. Add the pieces of cold butter and work in with your fingertips to create a sandy texture.
3. Add the cold water a spoonful at a time and mix until the dough comes together.
4. Shape into a ball and wrap in cling film.
5. Leave to rest in the fridge for at least 30 minutes.
6. Roll out the pastry on a lightly floured surface. Place in a 24cm diameter tin, prick the base with a fork and chill while you prepare the filling.

Make the pumpkin filling

1. Meanwhile, preheat the oven to 180°C.
2. Steam or boil the diced pumpkin until soft (about 15-20 minutes). Drain and mash.
3. In a large bowl, whisk together the eggs, sugar, cream, spices (cinnamon, ginger, nutmeg, cloves) and salt. Add the pumpkin puree and whisk until smooth.

Finishing the pie

1. Pour the filling into the base of the pie.
2. Bake in the oven preheated to 180°C for about 45-55 minutes, until the filling is firm and lightly browned.
3. Allow the tart to cool before serving. It can be served hot or cold, often with whipped cream.

What can I use instead of pumpkin?

If you want to vary the recipe, you can substitute pumpkin or squash. All of these alternatives will produce a delicious result, while retaining the soft, creamy texture we’ve come to expect from pumpkin pie.

• Butternut squash: Its slightly sweet flavour and smooth texture make it an excellent substitute.
• Sweet potato: For a slightly denser but equally tasty pie with a naturally sweet flavour.

How do I store pumpkin pie?

• Fridge: Place the pie in an airtight container or cover with cling film. It will keep for up to 3 days.
• Freezer: For longer storage, you can freeze the pie. Wrap in cling film and place in a freezer bag. It will keep for up to 2 months. When ready to eat, defrost in the fridge, then lightly heat in the oven if you prefer to eat it warm.

Avoid leaving the tart at room temperature for more than 2 hours as the creamy filling may deteriorate.