My Favourite pumpkin pie recipe

Something I’ve always loved making in the autumn months is pumpkin pie. The arrival of fall brings with it a crispness in the air, the vibrant colours of changing leaves, and an abundance of pumpkins at local markets. The act of baking a pumpkin pie has become a cherished tradition for me, a ritual that marks the season and evokes warm memories. A big slice of pumpkin pie, with its rich, spiced filling nestled in a flaky crust, paired with a steaming cup of coffee, just warms my heart and fills my home with delightful aromas. The combination of flavors—sweet, spiced, and creamy—creates a comforting experience that embodies the essence of autumn.

As this is one of my favourite recipes for this time of year, I’m excited to share my go-to pumpkin pie filling recipe that I always use. It’s a simple yet delicious recipe that highlights the natural sweetness of the pumpkin, complemented by a blend of spices such as cinnamon, nutmeg, and ginger. The filling is easy to prepare, and I often find myself making it multiple times during the season to share with family and friends during gatherings. The joy of watching others enjoy a slice of my homemade pie is truly rewarding. Here’s how I make my pumpkin pie filling: I start with fresh or canned pumpkin puree, add in eggs for richness, and sweeten it with brown sugar, which gives the pie a deeper flavor. I then mix in the spices and a splash of vanilla extract to elevate the taste further.

I, however, don’t make my own crust; I haven’t got the time for that, so store-bought it is. While some may argue that a homemade crust is the best way to go, I find that the convenience of a pre-made crust allows me to focus on perfecting the filling, which is the star of the pie. Store-bought crusts have come a long way in quality, and I usually opt for a brand that uses simple, natural ingredients. This way, I can still enjoy the deliciousness of a pumpkin pie without the added stress of making a crust from scratch. Plus, I believe that the filling is what truly matters, and as long as I have a good quality crust, I can create a delightful dessert that brings joy to my autumn celebrations.

Recipe - filling

2 cups mashed, cooked pie pumpkin

1 (12 fluid ounce) can evaporated milk

2 large eggs, beaten

¾ cup packed brown sugar

½ teaspoon ground cinnamon, or more to taste

½ teaspoon ground ginger, or more to taste

½ teaspoon ground nutmeg, or more to taste

½ teaspoon salt

Instructions

1. Preheat oven to gas mark 7

2. Roll out pre-made pastry

3. Add pastry to pie disk and crimp the sides of the pastry to make a pretty pattern

4. Add pumpkin pie fulling

5. Put in the oven for 15 minutes

6. After 15 minutes turn one down to gas mark 4 and cook for another 30-45 minutes. To know it is done it should be barely jiggly and a knife when put in the centre should be clean.

7. Leave to cool and then put in the fridge. Once cool serve with whipped cream and a big cup of coffee.