Dessert

Classic Pumpkin Pie with Spiced Cinnamon Dusting Recipe

ByHailey Reed December 4, 2025December 4, 2025

Introduction

Delight in the comforting flavors of this classic pumpkin pie, perfect for cozy gatherings or a festive treat. Made with tender pumpkin, warm spices, and a crisp shortcrust pastry, it’s a timeless dessert that’s both simple and satisfying.

A round tart with a golden brown, slightly crumbly top dusted with a light layer of powdered sugar, showing a smooth, dense filling inside. One slice is cut out and placed on a white plate with a thin gold trim, the slice showing two visible layers: a firm tan crust at the bottom and a denser, moist light brown filling above it. A silver fork rests on the plate beside the slice. The tart is on a white cake stand with a flat top and a small base, all set on a white marbled surface with a subtle pattern. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
Plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Instructions

Step 1: Place the pumpkin chunks in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 minutes or until tender. Drain the pumpkin well and let it cool.
Step 2: Heat the oven to 180°C/160°C fan/gas mark 4. Lightly dust a surface with plain flour and roll out the sweet shortcrust pastry. Use it to line a 22cm loose-bottomed tart tin. Chill the lined tin for 15 minutes.
Step 3: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then carefully remove the parchment and beans. Bake for a further 10 minutes until the base is pale golden and biscuit-like. Remove from the oven and allow to cool slightly.
Step 4: Increase the oven temperature to 220°C/200°C fan/gas mark 7. Pass the cooled pumpkin through a sieve into a large bowl to create a smooth purée.
Step 5: In a separate bowl, combine the caster sugar, salt, grated nutmeg, and half of the cinnamon. Mix in the beaten eggs, melted butter, and milk until well combined. Add this mixture to the pumpkin purée and stir gently to combine.
Step 6: Pour the pumpkin filling into the pastry shell and bake at 220°C/200°C fan/gas mark 7 for 10 minutes. Then reduce the oven to 180°C/160°C fan/gas mark 4 and bake for a further 35-40 minutes until the filling has just set.
Step 7: Allow the pie to cool completely, then gently remove it from the tin. Mix the remaining cinnamon with the icing sugar and dust it over the top of the pie before serving chilled.

Tips & Variations

Instead of dusting with icing sugar, try adding a fluffy meringue topping for an extra indulgent twist.

Storage

Store the pumpkin pie covered in the refrigerator for up to 3 days. Reheat gently in a low oven if desired, or enjoy cold for the best texture and flavor.

How to Serve

A golden brown tart with a slightly crispy crust sits on a white cake stand, with a slice cut out and placed on a white plate with a gold rim nearby. The tart filling looks smooth and dense, dusted lightly with powdered sugar. The slice on the plate is shown with a silver fork resting beside it. All is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is pumpkin a healthy ingredient?

Yes, pumpkin is rich in essential vitamins and minerals, making it a nutritious choice for many recipes. It also provides fiber and antioxidants that support overall health.

Can I use canned pumpkin instead of fresh?

You can substitute canned pumpkin purée for fresh cooked pumpkin. Use about 2 cups of canned purée and adjust the liquid slightly if needed to maintain the right filling consistency.