Classic Pumpkin Pie

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I’m super excited to share this post – my first post from my new self-hosted WordPress site! It’s taken me a fair while to finally make up my mind to make the move and despite a few, very minor teething issues, I’ve come out the other side reasonably intact (fingernails excluded)!

So, to celebrate the move I’m sharing a Thanksgiving recipe – Classic Pumpkin Pie. While we, Down Under, sadly don’t celebrate Thanksgiving, I can’t think of anything more worthwhile than sharing food in the spirit of gratitude.

I loved this recipe from UK chef Andy Bates, though I didn’t love the recipe directions which, frankly, were badly edited. I had to connect a few dots here and there, but the result was perfectly scrumptious. I adapted a little, substituting spelt for wheat flour, light muscovado sugar for brown sugar and a more classic American pumpkin spice mix than the one suggested.


The recipe makes a fairly substantial amount of both pastry and filling – certainly enough for a deep dish pie. I used a shallow tart pan and had enough left-overs to make a couple of extra mini tarts and an ample amount of filling to freeze for another time.

I hope you’re suitably impressed to learn that I roasted the pumpkin for the filling – yes, I know… admirable right? The fact is that in New Zealand, we don’t really ‘do’ pumpkin the same way Americans do, so canned pumpkin puree is something I’ve never seen. Anyway, I reckon the flavour you get from roasting pumpkin is second to none and I totally think it’s worth the effort.

There’s not much left to say other than this is a fabulous recipe if you’re looking for a soft, flavoursome classic pumpkin pie. And, there’s really no reason to wait for Thanksgiving to enjoy it!



Celebrate the flavors of fall with this Classic Pumpkin Pie! Spiced pumpkin filling meets a flaky, buttery crust. Topped with whipped cream and pecans, it's pure comfort in every slice. A traditional dessert perfect for Thanksgiving or any chilly day!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 25 minutes
Total Time 2 hours
Course Dessert
Servings 1 Large Pie
Calories 3164 kcal



  • 7.9 oz plain flour (I used spelt flour)
  • Pinch of salt
  • 2.6 oz icing sugar
  • 5.2 oz butter, cold & diced
  • 1 egg yolk
  • Up to a tablespoon of ice cold water or as needed
  • 6.7 fl oz evaporated milk
  • 6.7 fl oz double cream
  • 7 oz light brown sugar (I used light muscovado sugar)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 3 free-range eggs, whisked
  • 2 egg yolks
  • 24.6 oz mashed cooked pumpkin passed through a sieve (I used about 1.5 kilos (3.3 pounds) of pumpkin to yield this amount)


  • Softly whipped cream and toasted pecan nuts to serve


  • Preheat the oven to 180°C (360°F).


  • In a food processor pulse the flour, salt and sugar to combine. Then add the butter, and pulse until the mixture resembles very coarse breadcrumbs (this should only take a few seconds).
  • Add the egg yolk, and pulse until combined. Check the mixture – if it’s starting to clump a little and holds together when you pinch it, it’s good to go. However, if it’s still too dry, add a little ice cold water and pulse again for a few seconds, adding tiny increments of water until the mixture starts to hold together.
  • Dump the mixture onto your kitchen bench and lightly bring it together into a ball – don’t knead it though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
  • Dump the mixture onto your kitchen bench and lightly bring it together into a ball – don’t knead it though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
  • Once chilled, roll out the pastry on a lightly floured surface to a 3mm thickness. Use to line a 28cm tart ring placed on a baking sheet (I allow the pastry to lie over the edges while it cooks; then I trim the top once it’s baked – this helps to avoid shrinkage).
  • Rest the lined tart ring in the fridge for 20 minutes (personally, I think it needs longer in the fridge – I left it for 2 hours. That way, when it hits the oven, it will be less likely to shrink).
  • Line the tart ring with greaseproof paper and fill with baking beans to keep the base’s shape, and bake blind for about 20 minutes.
  • Remove the greaseproof paper and baking beans and return to the oven for 5-8 minutes or until the pastry starts to turn golden brown.
  • Remove from the oven and allow to cool (you may like to brush the pastry with a little egg yolk to create a seal).
  • Turn the oven down to 160°C (320°F).


  • In a saucepan, bring the evaporated milk, cream, sugar, salt, and spices to scalding point (just before a boil).
  • In the meantime, whisk the whole eggs and egg yolks together in a large heat resistant bowl.
  • Once the milk mixture has reached scalding point, gently pour a small amount (about a quarter cup) over the eggs while whisking constantly (this tempers the eggs and ensures they don’t curdle). Continue whisking while you add the remaining milk mixture.
  • Now, add the pumpkin mix and gently whisk or beat in until everything is mixed.
  • Fill the pastry case with the pumpkin mix. Carefully place in the middle of the oven and bake for 40-45 minutes or until the mix appears set but not too firm (it should still be a little jiggly in the middle; it will continue to set as it cools).


  • Serve with softly whipped cream and pecan nuts.


*If using spelt flour, your mixture may be a little wetter than usual. You may need to add a little more flour to the mixture, but it should still feel slightly tacky when done.
**This pie can be made ahead – in fact it tastes even better the following day once the flavours have time to amalgamate.


Calories: 3164kcalCarbohydrates: 419gProtein: 48gFat: 156gSaturated Fat: 87gPolyunsaturated Fat: 11gMonounsaturated Fat: 44gTrans Fat: 5gCholesterol: 1401mgSodium: 2392mgPotassium: 603mgFiber: 22gSugar: 273gVitamin A: 5300IUVitamin C: 0.5mgCalcium: 527mgIron: 13mg
Keyword Pie, Pumpkin Pie
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. Hi Susan, this is great! I love the website, clean clear and very easy to navigate. I’m thinking about redoing my website using wordpress but haven’t plucked up the courage yet.

  2. Hi Susan – congratulations on starting off this Kiwi Cook Recipe site. I love the layout and those antique plates you use to serve photograph so well. I am sure it will be a huge success.


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