The Perfect Pumpkin Pie Recipe for Cozy Fall Gatherings

Autumn whispers stories of warmth through this classic pumpkin pie that captures seasonal magic in every slice.

Crisp winds carry memories of grandmother’s kitchen and sweet spices dancing through the air.

Creamy textures promise comfort with each delectable bite.

Nutmeg and cinnamon weave their enchantment into a dessert that feels like a cozy embrace.

Baking becomes an art form when you blend traditional ingredients with love and care.

Homemade goodness awaits, ready to transform your table into a celebration of harvest traditions.

You can create this delightful treat that connects generations through a single, memorable dessert.

Reasons To Love Mary Berry Pumpkin Pie

• Bake with Ease: Perfect for bakers of all skill levels, this pumpkin pie recipe welcomes both newbies and seasoned kitchen pros with its straightforward steps.
• Seasonal Showstopper: Capture the essence of autumn with this classic dessert that brings warmth and comfort to family gatherings, holiday parties, and cozy weekend treats.
• Crowd-Pleasing Dessert: Guaranteed to impress guests with its rich, creamy texture and traditional flavors that everyone from kids to grandparents will absolutely love.
• Make-Ahead Magic: Prepare this pie in advance, as it stores beautifully and can be made a day before serving, reducing last-minute kitchen stress during busy holiday seasons.

Mary Berry Pumpkin Pie Ingredient Roundup

• All-Purpose Flour: A staple ingredient that provides the base structure for the pie crust.
• Unsalted Butter: Creates a flaky, rich texture in the pie crust.
• Salt: Enhances the overall flavor of the pie crust.

• Pumpkin Puree: The star ingredient that gives the pie its classic autumn flavor and smooth texture.
• Sweetened Condensed Milk: Adds creamy sweetness and helps bind the filling together.
• Eggs: Act as a binding agent and provide structure to the pie filling.
• Ground Cinnamon, Ground Ginger, Ground Nutmeg: These warm spices create the traditional pumpkin pie flavor profile.

• Heavy Cream, Powdered Sugar: Used to make a classic whipped cream topping for serving.
• Vanilla Extract: Adds depth of flavor to the whipped cream topping.

Simple Instructions For Mary Berry Pumpkin Pie

Step 1: Prepare Pie Crust

Grease a standard pie dish with butter or cooking spray. Roll out your pastry dough into a smooth, even circle larger than the dish. Gently transfer the dough into the dish, pressing it carefully against the bottom and sides. Trim any excess hanging over the edges. Place the prepared crust in the refrigerator to chill for about 30 minutes, which helps prevent shrinking during baking.

Step 2: Blind Bake The Crust

Preheat the oven to 375°F. Remove the chilled crust and line it with parchment paper. Fill with pie weights or dried beans to prevent bubbling. Bake for 15-18 minutes, then remove the weights and parchment. Continue baking for an additional 5 minutes until the crust looks lightly golden. Allow the crust to cool completely.

Step 3: Mix Pumpkin Filling

• Pumpkin puree
• Sweetened condensed milk
• Eggs
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Salt

Whisk thoroughly until the mixture becomes smooth and fully integrated, with no lumps remaining.

Step 4: Bake The Pie

Pour the prepared filling into the cooled pie crust. Carefully transfer to the oven and bake at 350°F for 45-50 minutes. The pie is ready when the center is almost set but still slightly jiggly.

Step 5: Cool And Rest The Pie

After baking, turn off the oven and crack the door open. Let the pie rest inside for 30 minutes. This gradual cooling prevents cracking. Then transfer to a wire rack to cool completely at room temperature.

Step 6: Serve And Enjoy

Once fully cooled, slice and serve. Top with freshly whipped cream or a sprinkle of cinnamon if desired. Enjoy your homemade pumpkin pie!

Tips To Get Mary Berry Pumpkin Pie Just Right

• Prevent Soggy Crust: Use pie weights or dried beans during blind baking to keep pastry crisp and prevent shrinkage.
• Smooth Filling Technique: Strain pumpkin mixture through fine-mesh sieve to eliminate lumps and ensure silky texture.
• Doneness Check: Gently tap pie center – it should slightly jiggle but not be liquid when perfectly baked.
• Chill for Clean Slices: Allow pie to cool completely before cutting to get neat, clean serving portions.
• Flavor Boost: Add warm spices like cinnamon, nutmeg, or ginger to enhance traditional pumpkin pie taste.

Fresh Spins On Mary Berry Pumpkin Pie

• Gluten-Free Pumpkin Pie: Replace traditional pastry with almond flour or gluten-free pie crust mix for celiac or wheat-sensitive individuals.
• Vegan Pumpkin Custard: Substitute eggs with silken tofu, use coconut milk instead of dairy, and maple syrup for sweetener to create plant-based version.
• Low-Sugar Pumpkin Pie: Use monk fruit sweetener or stevia instead of sugar, incorporate sugar-free condensed milk for diabetic-friendly alternative.
• Crustless Pumpkin Pie: Skip pastry completely, pour filling directly into greased baking dish for lower-carb, quick preparation method.

Best Things To Pair With Mary Berry Pumpkin Pie

• Pair with Warming Bourbon Cocktail: Craft a smooth, spiced bourbon cocktail with hints of cinnamon and vanilla to complement the pie's rich, autumnal flavors.
• Serve Alongside Vanilla Bean Ice Cream: Scoop creamy, cold vanilla bean ice cream next to a warm slice of pumpkin pie for a delightful temperature and texture contrast.
• Match with Spiced Chai Latte: Brew a fragrant chai latte with cardamom, ginger, and nutmeg to echo the warm spices already present in the pumpkin pie.
• Create Caramel Drizzle Accompaniment: Prepare a light, homemade salted caramel sauce to drizzle over the pie, adding depth and a luxurious touch to each bite.

How To Store Mary Berry Pumpkin Pie Correctly

• Securely cover pie with plastic wrap or aluminum foil and store in refrigerator for up to 4 days, keeping its delicious flavor and texture intact.
• Wrap individual slices tightly in plastic wrap or place in airtight containers, preserving freshness for 3-4 days in the refrigerator.
• Carefully wrap cooled pie in plastic wrap, then aluminum foil, and freeze for up to 2 months without losing quality.
• Warm refrigerated slices in 325F oven for 10-15 minutes until heated through, or microwave individual pieces for 20-30 seconds for a quick treat.

Mary Berry Pumpkin Pie FAQ Help

• Can I use a different type of pumpkin for this pie?

Yes, you can substitute fresh roasted pumpkin or canned pumpkin puree. Just ensure it’s pure pumpkin, not pumpkin pie filling.

• How do I know when the pie filling is properly set?

The filling should have a slight wobble in the center when gently shaken. It will continue to set as it cools, so avoid overbaking.

• Why is blind baking the crust important?

Blind baking prevents a soggy bottom by pre-cooking the crust, ensuring a crisp texture and preventing the pie filling from making the pastry soggy.

• Can I make this pie ahead of time?

Absolutely! You can prepare the pie 1-2 days in advance and store it in the refrigerator. The flavors actually develop and improve after resting.

Pumpkin Pie Recipe

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4.9 from 26 reviews

• Total Time: 90-98 mins
• Yield: 8 1x

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Description

Homemade pumpkin pie delivers autumn’s most comforting dessert, blending rich spices with creamy pumpkin custard in a flaky, buttery crust. Slice into pure seasonal bliss that connects you with generations of classic holiday baking traditions.

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Ingredients

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Main Ingredients:

• 1 can (15 ounces/425 grams) pumpkin puree
• 3 eggs, beaten
• 1 chilled pie crust
• 3/4 cup brown sugar
• 1 1/4 cups (296 milliliters/10 fluid ounces) heavy cream

Spices and Flavoring:

• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Preparation Ingredients:

• 1 tablespoon flour, plus more for rolling
• Cooking spray
• Whipped cream (optional)

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Instructions

1. Prepare the pie dish by lightly coating with grease, then carefully unroll the pastry and gently press into the dish, ensuring smooth coverage along the bottom and sides.
2. Refrigerate the prepared crust for half an hour to firm up the pastry and prevent shrinkage during baking.
3. Preheat the oven to 375F and line the chilled crust with parchment paper, filling with ceramic weights or dried beans to maintain shape during initial baking.
4. Blind bake the crust for 15-18 minutes, then remove weights and parchment, continuing to bake for an additional 5 minutes until the edges turn golden brown.
5. Allow the crust to cool completely while preparing the pumpkin filling by whisking all ingredients until achieving a silky, uniform consistency.
6. Reduce oven temperature to 350F and carefully pour the smooth filling into the pre-baked crust, spreading evenly to the edges.
7. Bake the pie for 45-50 minutes, watching for a slight wobble in the center that indicates the filling is just set but not overcooked.
8. Turn off the oven and crack the door open, letting the pie rest inside for 30 minutes to prevent cracking and ensure even cooking.
9. Transfer the pie to a cooling rack and allow to reach room temperature before serving with a dollop of freshly whipped cream.

Notes

• Use cold butter and minimal handling when making pastry to keep crust flaky and tender.
• Consider pre-freezing pie crust for extra crisp, golden edges during blind baking.
• Carefully shield crust edges with aluminum foil if browning too quickly during baking.
• Gently tap pie pan after filling to release potential air bubbles and ensure smooth texture.

• Prep Time: 30 mins
• Cook Time: 60-68 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 253 kcal
• Sugar: 17 g
• Sodium: 148 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 110 mg