Pumpkin Pie

Pumpkin Pie | Butter Baking

A few years ago, when I finished high school, I moved overseas for a year. I lived in Poland, and travelled whenever I could.

Then one day, my dad called and suggested I go to New York and visit his second cousin.

I had met him before, a few times when I was very young, and remembered him vaguely. But all it took was a few emails and what do you know, I had flights booked to visit my dad’s second cousin and his family in Connecticut.

I was so nervous. I mean, I really didn’t know these people. I was going to be staying at their house. What if they didn’t like me?!

Pumpkin Pie | Butter Baking

But I shouldn’t have worried. They were, and are, the most amazing family I have ever met. I fell in love with them instantly.

They welcomed this young, crazy teenager they didn’t know, who flew in late and without any luggage (it was left behind in Dublin. That was awesome) with open arms and hot soup.

They were kind and warm and caring. They introduced me to my entire extended family. They showed me around Connecticut and around New York. They took me shopping (a lot). And out to eat (a lot a lot). And taught me how to carve pumpkins for Halloween.

Pumpkin Pie | Butter Baking


And one day, as it was the most beautiful fall, we went to an apple farm.

We picked apples. And drank hot apple cider. And bought pies from the farm. It was the first time (believe it or not) that I tried pecan pie. And pumpkin pie. We took home crates of apples, and I baked them into a huge apple pie.

It was the most ridiculous pie fest. We were eating pie for days.

Pumpkin Pie | Butter Baking

I loved the pumpkin pie. I was fascinated by the fact that pumpkin was being used in a sweet way.

This year, as it is almost Thanksgiving in the States, and Maura was so so kind to send me a few cans of pumpkin puree (more on that and the other amazing goodies she sent me coming soon!), I baked my own pumpkin pie.

It is delicious, with its crumbly, nutty crust and cinnamon spiced filling. And it reminds me of my wonderful family in Connecticut. Happy Thanksgiving!

Pumpkin Pie | Butter Baking

  • 350g plain flour
  • 55g caster sugar (1/4 cup)
  • 60g almond meal
  • A pinch of salt
  • 200g unsalted butter, cubed
  • 2 egg yolks
  • 40ml water, chilled (4 tbsp or so)
  • 2 eggs
  • ¼ cup brown sugar
  • 1½ cups condensed milk (395g can)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp vanilla
  • 1 16 oz can pumpkin puree
  1. To make the pie crust, put the flour, sugar, salt, almond meal and butter into the bowl of an electric mixer fitted with a paddle attachment (or in a food processor) and mix on a low speed until the mixture resembles coarse breadcrumbs.
  2. Add the egg yolks and the cold water while the mixer is still running. Continue to mix until a dough forms. Divide the dough in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for about 2 hours.
  3. To make the pumpkin filling, in a large bowl, whisk together the eggs and brown sugar. Whisk in the condensed milk, spices, vanilla and salt. Finally, whisk in the pumpkin puree.
  4. To make the pie, preheat the oven to 200 C (400 F), place a baking tray in the oven and butter a 9 inch pie dish.
  5. On a lightly floured surface, roll out the dough until it is 13 inches in diameter.
  6. Lift it and place it into the pie dish, pressing it gently into the corners and up the sides. Pinch the edges of the dough together with your fingertips to create a fluted border.
  7. Fill the crust with the pumpkin filling.
  8. Place the pie in the oven, on the baking tray, and bake for 10 minutes. Remove from the oven and line the edges of the crust with foil.
  9. Reduce the oven to 180 C (350 F) and bake for a further 40 - 50 minutes, or until a knife inserted comes out clean and the pastry is cooked.
  10. Allow to cool before cutting. Serves 10.

Pie filling adapted from A Sweet Simple Life.


24 Thoughts on “Pumpkin Pie

  1. Although I have never made pumpkin pie before, I made apple pie before. The recipe is from Joy of Baking and here’s the link:

  2. Aw, it sounds like you had a wonderful trip, what a great story! Isn’t it wonderful when people extend such love and hospitality? Every fall when we lived in Philadelphia, I would look forward to going apple picking, and having hot apple cider with apple cider doughnuts fresh out of the fryer :)

    That pumpkin pie filling looks absolutely perfect :) So glad this batch worked out!!

    • I absolutely did have a wonderful trip! I love the States :-) It absolutely is fantastic when people are so kind. Oh your Philadelphia fall’s sound lovely! It must have been so great to have proper seasons. Here we just have hot or cold, and I’m sure it’s similar for you in Hawaii now.
      And thank you so much 😀 wouldn’t have been possible if not for you!!

  3. Anne Bonney on November 21, 2012 at 12:54 am said:

    This is a wonderful story. Thank you for sharing your memories – and Happy Thanksgiving!

  4. This was such a nice story. So sweet, I could feel how much you love them. Not to mention the pumpkin pie looks awesome. Made with love!

  5. Very enjoyable post, and creamy custard like pie, it’s no secret to those who know me, I never tasted pumpkin ever before. But every time I see pumpkin pie I drool :)

  6. My sister in law is American so we’re having a Melbourne version of thanksgiving tonight. I have made the most incredible baked pumpkin cheesecake to share (I know it’s great cos I cooked up the leftover filling in little ramekins!). I cannot wait to eat it! Happy thanksgiving :)

  7. So I found your blog last night … and I have now scrolled through every. single. recipe. I love it! I have found my ultimate baking blog!
    I need to try the Salted Caramel Blondies ASAP … they look amazing.

    • Hey Alice! That is crazy haha I can’t believe you went through the whole thing! I’m so happy to hear you like it :-) that’s so kind! Let me know what you try and how it works out! 😀

  8. This pie definitely looks delightful! Wish I could have been the one to have a slice for Thanksgiving!!

  9. Pingback: >Cookie Butter Butterscotch Chocolate Chip Oatmeal Cookies | Butter

  10. Pingback: >Spiced Pumpkin Bundt Cake with Maple Glaze | Butter

  11. This look truly delicious. You might like our pumpkin pinata party cake:


  12. Audrey Jager on March 6, 2014 at 1:11 am said:

    Hi Natasha I’ve just discovered your blog! What caught my eye were all the recipes using Biscoff which we know as Speculoos.I also liked the pumpkin pie recipe.As we cannot get tinned pumpkin puree in South Africa how would I make it using fresh pumpkin?

    • Hi Audrey! Haha I love Speculoos! I can’t get tinned pumpkin here either, I had a friend ship it to me. But I’m not quite sure how to make the puree either. I think you steam it and then puree it? A quick google should tell you! :-)

  13. abbey connell on May 15, 2014 at 1:53 pm said:

    Hi Natasha! I love your blog and I have always been fascinated with Pumpkin pie to ( from the movies really haha ) and I so wanna give it a go! But as I read in your wonderful story, you were sent the pumpkin puree from the States? Can you just buy it from a supermarket? I live in NZ so we pretty much have exact same things in our supermarkets but Im just wondering, Ive never seen it before but is it hard to track down? Please let me know :) Thanks so much! Abbey

    • Hi Abbey! I can’t buy it from the supermarket here but I can get it from David Jones (a department store, not sure if you have it) and from a shop (which is also online) called USA foods.
      However, no need to hunt for it – I made puree at work yesterday. I steamed the pumpkin for 25 mins till tender and blended in the food processor till smooth. At least you know 100% of what’s in it that way. Good luck! :-)

  14. Hi Natasha! My boyfriend and I decided to have a Thanksgiving dinner yesterday night so I made pumpkin pie using this recipe. You’re right, canned pumpkin is a little harder to find here in Australia (not to mention I find it lacks a bit of flavour), so I decided to roast some kabocha before blending it into a puree. The recipe for both the filling and the crust is fantastic. My boyfriend said it reminded him of pumpkin spice chai latte. Needless to say the pie turned out really beautiful. Much thanks from us both! :)

    • Hi Audrey! That sounds lovely! I work at an American inspired bakery now and whenever we make anything pumpkin we roast it off and puree it just like you did – it’s much fresher that way too! Happy to hear you liked the pie :-)

Leave me a comment:

Post Navigation