Bake A Sweet Pumpkin Pie

Following on with my love of all pumpkins and sweet treats, I am going to tell you how to bake a sweet pumpkin pie

Yes a pumpkin is technically a fruit as it has seeds in it, I know this surprised me too as I always thought of it as a vegetable. But having it as a sweet pie is totally normal and a really delicious way of eating it


I have made multiple batches of pumpkin puree which I am working my way through this month. I probably have already bought enough pumpkins to take me through to new year as they seem to have gone down in price since my last week shop

They will last for a couple of months if you don’t damage the skin and don’t leave them in direct sunlight

Anyway, cracking on with the pumpkin pie itself here is how to make it


  • 3 large eggs
  • 80g brown sugar
  • 40g granulated sugar
  • 400g pumpkin puree
  • Pumpkin spice mix  (2 tsp cinnamon, 1 ginger,  nutmeg, 1 cloves)
  • 350ml evaporated milk
  • Shortcrust pastry

a roll of pastry and a can of evaporated milk


Start by pre-heating your oven. Then get a large mixing bowl and a pie tray for baking it in. I find a bottom release pie case the easiest but any dish or pie tray is fine

If you have an electric hand whisk that will be the quickest way to combine the ingredients, but mixing by hand is also fine

Start by measuring out your sugars and putting them in your bowl with the pumpkin spice mix. Add your eggs and whisk

Then add your pumpkin puree and evaporated milk into the bowl and thoroughly mix all the ingredients together

It will quickly become quite a runny paste and this is fine as the eggs set it as it bakes

I use pre-made pastry as I haven’t got the patience to make pastry by hand when its conveniently already made for me. Line the pie case with the pastry and mould to desired shape. You can buy pie cases already made and in a tin, this is a great way to save time. My supermarkets rarely have them so I use the just roll option and it works fine for me

Slowly add your pumpkin mixture into the pastry until it is near the top. There is no need to blind bake your pastry, it will all cook together in the oven

The dish will need to go in your pre-heated oven on 220 degrees for 15 minutes

Then turn your oven down to 180 degrees and continue to cook for 30 minutes

Nearer the end of the cooking time ensure you check your bake to make sure the top isn’t burning. The depth of your filling will change the baking time slightly so the thicker it is the longer it will take

If you notice your pastry is browning too much cover round the edges of it with tin foil and just leave the filling exposed

To tell when it is cooked you can do a knife test and it should come out of the filling relatively clean but still jiggly

Your pie will deflate when you take it out the oven to cool. This is perfectly normal as it rises as much as it does due to the eggs. Let your pie cool completely to room temperature for optimum taste

Whipped cream or ice cream are my favourite sides to serve it with

Let me know if you have tried to bake a sweet pumpkin pie

Pin Me For Later On

a slice of pumpkin pie laid out on a plate


  1. Steph
    19/10/2020 / 09:14

    I made this and it was delicious

  2. James Travis
    26/10/2020 / 14:18

    Sounds delicious, be good to try this

  3. Mel Pennie
    31/10/2020 / 08:55

    This looks really delicious and something I’ve never thought of making before. As pumpkins are relatively cheap right now I’m going to give it a go!
    Thank you for the recipe!

  4. Anthea Holloway
    05/12/2020 / 11:52

    This looks so good and some excellent ingredients to make it easier to make!

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