Cosy up with the ultimate homemade pumpkin pie

There’s nothing quite like the smell of warm spices filling your home on a chilly day. It instantly makes everything feel a little cosier. Whether you’re baking for a family gathering, sharing dessert with friends, or simply fancying something sweet with a cup of tea on a quiet afternoon, this homemade Pumpkin Pie is always a lovely choice. It’s creamy, full of warming spices, and surprisingly easy to make. And the best part is you don’t have to wait until autumn to enjoy it. One slice, and I’m sure you’ll find yourself coming back to this recipe all year round.

Ingredients:

3 large eggs
100g dark brown sugar
70g white sugar
½ tsp salt
½ tsp lemon zest
1 tbsp Pumpkin Pie Spice
428g tin of pumpkin purée (you can always make your own pumpkin purée when they're available if you wish!)
340g tin of evaporated milk
A 22cm blind baked sweet crust pastry case

Instructions:

Preheat the oven to 220°C.
Beat the eggs together in a large bowl. Add the dark brown sugar, white sugar, salt, lemon zest, and Pumpkin Pie Spice, and continue to beat until fully combined.
Mix in the pumpkin purée and the evaporated milk until there are no more lumps and it is well mixed.
Pour the pumpkin mix into the pastry case and bake in the oven at 220°C for 15 minutes.
Lower the temperature to 175°C after 15 minutes and bake for another 40–50 minutes. The pie will have a slight wobble when done.
Cool the pie on a wire rack for 2 hours once it is baked.
Serve with whipped cream and a nice cup of tea. Enjoy!

💬 Have you tried this recipe? I’d love to hear how it turned out!

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