Pumpkin pie
Silky spiced pumpkin custard in a crisp pastry case, perfect for autumn.
- Time1 hr 30 plus cooling
- LevelMedium
- Costabout £0.57 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a 23cm tart tin with the pastry, prick the base and chill for 15 minutes.
15 min - 2
Bake blind with baking paper and baking beans for 15 minutes, then remove the beans and bake 5 more minutes.
20 min - 3
Whisk the pumpkin, sugar, eggs, evaporated milk, spices and salt until smooth.
- 4
Lower the oven to 180°C (160°C fan). Pour the filling into the warm case.
- 5
Bake for 40 to 45 minutes until set with a slight wobble in the middle.
43 min - 6
Cool fully before slicing. Serve with whipped cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.