Pumpkin Pie (An Oldie but a Goldie)

Some recipes stay with you for years — this pumpkin pie is one of them. I first came across it in an old issue of BBC Good Food Magazine back when I still received paper copies through the post. It’s become a seasonal ritual ever since.

Every autumn, when butternut squash starts to appear in the markets, I find myself craving the comforting aroma of cinnamon and nutmeg wafting through the kitchen. Over time, I’ve adapted the original recipe slightly, using the shortcrust pastry from Cenk Sönmezsoy’s The Artful Baker. It’s buttery, crisp, and gives the smooth pumpkin filling a beautiful contrast — but I’ll keep the exact recipe for that one between me and Cenk’s book.

The filling itself couldn’t be simpler: steamed and mashed butternut squash, mixed with eggs, sugar, full-fat milk, and just enough spice to make the house smell like autumn. I prefer steaming the squash rather than boiling it — it keeps the texture smooth and the flavor richer.

This pie is one of those “oldies but goldies” that never fail to please. Whether served warm or chilled, dusted with a little cinnamon sugar or plain, it’s a taste of cozy evenings and candlelight — the kind of comfort that marks the change of season.

Pumpkin Pie Recipe

Serves: 8

Ingredients

Shortcrust pastry (enough to line a 22 cm loose-bottomed tart tin, 350gr)

750 g butternut squash or pumpkin, peeled, deseeded, and cut into chunks

140 g caster sugar

½ tsp fine sea salt

½ tsp freshly grated nutmeg

1 tsp ground cinnamon (divided)

2 large eggs, beaten

25 g butter, melted

175 ml full-fat milk

1 tbsp icing sugar, for dusting

Method

1. Prepare the pumpkin.

Steam or boil the pumpkin pieces until tender (about 15 minutes). Drain well and let cool. Blend or mash into a smooth purée.

2. Blind bake the pastry.

Preheat oven to 180°C (160°C fan). Roll out the shortcrust pastry and use it to line a 22 cm loose-bottomed tart tin. Chill for 15 minutes. Line with parchment paper and baking beans, and bake for 15 minutes. Remove the beans and bake for another 10 minutes, until pale golden and crisp.

3. Make the filling.

In a large bowl, combine sugar, salt, nutmeg, and half the cinnamon. Stir in the eggs, melted butter, and milk. Add the pumpkin purée and mix until smooth.

4. Bake the pie.

Increase the oven to 220°C (200°C fan). Pour the filling into the tart shell and bake for 10 minutes. Then lower the temperature to 180°C (160°C fan) and bake for 35–40 minutes, or until the filling is just set.

5. Cool and serve.

Let the pie cool completely before removing from the tin. Mix the remaining cinnamon with icing sugar and dust lightly over the top. Serve chilled or at room temperature.

Notes & Tips

• You can substitute pumpkin with butternut squash — it has a naturally sweeter, silkier texture.

• For a dairy-free version, replace milk with oat or almond milk and butter with coconut oil.

• The pie keeps well in the fridge for up to 3 days.