Pumpkin Pie

Author: Charlotte O'Shea

My favourite term of endearment for Mabel (!) and my favourite type of pie. I figured some of you may have a pumpkin of two left over from today’s festivities so asked Charlotte from Buttercream & Dreams to whip up something delicious for your baking pleasure.

If any of you have some spooky type events this evening then do hashtag #RMShalloween on instagram as we would love to see. I actually have two parties to attend, one this afternoon with the Mamas and babies from NCT and a small family get together at our home this evening. I plan on consuming plenty of pumpkin pie!



  • 260g Plain Flour
  • 1/2 teaspoon salt
  • 110g unsalted butter
  • Small amount of water


  • 1 egg
  • 425g tin of pumpkin puree
  • 235ml evaporated milk
  • 220g caster sugar
  • 1/4 teaspoon ground cloves or nutmeg
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon plain flour


This is a classic pie that is actually very easy to make. The pastry recipe is super simple but you can just as easily buy some shortcrust pastry and use that instead. I made my own pumpkin puree by boiling and pureeing the pumpkin flesh. If you do do this reduce the amount of evaporated milk slightly as it will be more liquid than the canned variety. It may also need slightly longer to cook but just do the wobble test!

  1. To make the pastry put the flour, salt and butter in a freestanding mixer with paddle attachment and mix on a slow speed until you get a sandy consistency. Alternatively rub between your fingers until well mixed.
  2. Slowly add a tablespoon of water at a time until the dough comes together. Be careful not to add too much water.
  3. Wrap in clingfilm and leave to stand for one hour.
  4. Grease a 23cm pie dish and preheat oven to 170 C/Gas 3
  5. Roll out the pastry with a rolling pin on a lightly floured surface. Line the prepared pie dish with the dough and trim the edges with a sharp knife.
  6. Place all the ingredients in a large bowl and mix until well combined and there are no lumps.
  7. Pour in to the pie crust and bake in the oven for about 30-45 minutes, or until the filling is set firm and doesn’t wobble when shaken.
  8. Remove from oven and leave to cool completely.
  9. Delicious served with a dollop of whipped cream and sprinkling of cinnamon.

Purveyor of short shorts. Make-up junkie. Hopes to grow old disgracefully.
Follow Charlotte on instagram @charlotte.oshea
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3 thoughts on “Pumpkin Pie

  1. I was just thinking of making some mini ones of these – I have to take something interesting along to a cocktail party tomorrow evening and I notice Charlotte you have some mini ones stacked up at the side there 🙂 How long do you bake them for? I’ve also just made up a mix to make for tonight for home but already used a slightly different recipe – I used rice malt syrup (and not much of it) instead of sugar and ordinary milk rather than evaporated. What difference does the evaporated milk make? Is it just the taste or does it change the consistency? I feel like I should make them that bit more fancy if they taste better that way if I’m taking them to a party. I’ve not used evaporated milk since I was about 10 – it totally reminds me of my nannan and fruit salad!

    1. Ha ha, evaporated milk is such a nan thing! Yep, it’s just for taste as it is sweeter and it is a teeny tiny bit thicker. For the mini ones I just used all the same recipe but popped the pastry in a greased bun tin instead. Make sure the pastry is a bit thinner as otherwise it won’t cook so well. In terms of timings I think it was about 20 minutes until they were set but just test and leave them in a bit longer if they are still wobbly. I bet your recipe is just as yummy Amanda. I’m rather partial to it served with a dollop of whipped cream and a sprinkling of cinnamon so you could pretty up your dinner party one’s that way or pop a little physalis (it is a fruit!) on top of each one as the orange colour looks super pretty xx

  2. Super thank you – ahh cream and cinnamon sounds a perfect way to make them more exciting or those fruits – I think I know which they must be… I can imagine them and think my mum has made things exciting with those. Will have to hope sainsburys is well stocked in the morning! Xx

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