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Pumpkin pie 🥧

The classic Thanksgiving pie, Pumpkin Pie is incredibly easy to make. The finished pie looks rustic and simple, with a deep golden-orange filling. If you don't want to leave it plain, you can cover it in whipped cream, but plain is more traditional.


  • 1 quantity Basic Pie Crust dough. unbaked

  • 1 egg

  • 425-g tin pumpkin purée

  • 235 ml evaporated milk

  • 220 g caster sugar

  • 1/4 teaspoon ground cloves

  • 1 teaspoon salt

  • 3/4 teaspoon ground cinnamon. plus extra to decorate

  • 1/4 teaspoon ground ginger

  • 1 tablespoon plain flour lightly whipped cream, to serve (optional) a 23-cm pie dish. greased

Makes 10-12 slices


Preheat the oven to 170°C (325°F) Gas 3.

Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife Put the egg.

pumpkin purée, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined and there are no lumps.

Pour into the pie crust and bake in the preheated oven for about 30-40 minutes, or until the filling is set firm and doesn't wobble when shaken.

Leave to cool completely, then serve with a dollop of lightly whipped cream, if using, and a light sprinkling of cinnamon.


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