Pumpkin pie

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Serves: 6

By NancyMumsnet



  • 200g sugar

  • 1 tsp cinnamon

  • 1 tsp ginger

  • 1 tsp nutmeg

  • 340ml evaporated milk

  • 425g pumpkin canned

  • 1 tbsp cornflour

  • 1.5 tbsp butter melted

  • 1.5 tbsp molasses

  • 1 pie crust


  1. Preheat oven to 230C.
  2. In a bowl, mix together sugar, cornstarch, cinnamon, ginger, and nutmeg. Mix in pumpkin.
  3. Add evaporated milk, melted butter, molasses, and eggs, and stir until uniform consistency and colour.
  4. Poke holes in pie crust with a fork and pour mixture into pie crust.
  5. Put in oven at 230C and cook for 15 minutes, then turn temperature down to 110C. Cook for 45-50 minutes or until a knife comes out (semi-) clean.

Handy Hint

Any extra filling can go into a separate container to be cooked alongside as pumpkin pudding.

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • squash

  • Winter

  • Halloween

  • Autumn

  • Cake/Dessert

  • Vegetarian

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