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Pumpkin pie recipes

Our top 3 of 7 Pumpkin pie recipes

Pumpkin Pie Recipe at MyDish

based on 1 reviews


Pumpkin Pie

by Team MyDish

by Team MyDishViewed 1829 times


    A delicious pumpkin pie, spiced with ginger and cinnamon.


    1. 1. Combine pumpkin, sugar, salt, spices, and flour in a mixing bowl.

    2. 2. Add eggs and mix well. Add evaporated milk, water, and vanilla and mix well.

    3. 3. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes than reduce heat to 350° and bake about 35 minutes longer, or until center is set.


    • by JWMCCABE

      JWMCCABE  Fri Oct 15 2010   • Reply

      Carol and Guys, I will make a pumpkin pie for you guys Southern Style. I will post the recipe and some photos! Its all in the crust!

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    • 1.5 cup Pumpkin puree
    • 1 cup Sugar
    • 0.5 tsp. Salt
    • 1.5 tsp. Ground ginger
    • 1 tsp. Ground cinnamon
    • 1.5 tsp.  All-purpose flour
    • 2 Eggs, lightly beaten
    • 1 cup Evaporated milk
    • 3 tbsp.  Water
    • 1 tsp. Vanilla extract
    • 1 Pastry shell (9-inch)
    Pumpkin Pie Recipe at MyDish

    based on 0 reviews


    Pumpkin Pie

    by femmegirl

    by femmegirlViewed 763 times


      By Antony Worrall Thompson Antony Worrall Thompson From Saturday Kitchen - BBC Food


      1. 1. Pre-heat the oven to 180C/350F/Gas 4.
      2. 2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
      3. 3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
      4. 4. Then lightly whisk the eggs and extra yolk together in a large bowl.
      5. 5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
      6. 6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
      7. 7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
      8. 8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.


      Sweet short crust pastry case (are a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)

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      •  sweet short crust pastry case
      • 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
      • 2 Large eggs plus 1 yolk
      • 3 oz/75g soft dark brown sugar
      • 1 tsp ground cinnamon
      • ½ level tsp freshly grated nutmeg
      • ½ tsp ground allspice
      • ½ tsp ground cloves
      • ½ tsp ground ginger
      • 10 fl oz/275 ml double cream
      Alabama Pumpkin Pie Recipe at MyDish

      based on 1 reviews


      Alabama Pumpkin Pie

      by JWMCCABE

      by JWMCCABEViewed 1360 times


        1. Pre heat oven 190

        2. Crush ginger nuts( snaps if you are US) pecans in to a medium powder. Either with a rolling pin inside a plastic bag or a few quick pulses on a food processor. in a bowl add partially melted butter to mixture. Combine until firm, press into a greased 9 inch pan.

        3. Filling
        4. In a separate, bowl, mix pumpkin, salt,ginger, sugar and cinnamon until thoroughly combined. Separate egg whites onto separate bowl and beat lightly. Add yolks to to mixture stir in, then add whites. Mix well.

        5. Pour onto crust..

        6. Place in oven for 30 minutes or until a toothpick comes out clean one inch away from the edge.

        7. Top should move slightly..


        • by Leonora

          Leonora  Thu Nov 28 2013   • Reply

          Looking at the ingredients I thought it ought to be teaspoons rather than tablespoons too! If you use fresh pumpkin I wonder how much you would need for this recipe as I should like to make it.

        • by mgibby

          mgibby  Thu Oct 31 2013   • Reply

          Should amounts of spices not be tsp. not tbl sps

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        • 2 packs gingernuts
        • 4 oz pecans
        • 100 grams butter
        • 1 large can of pumpkin
        • 3 eggs
        • 1 tps salt
        • 3 tbl cinnamon
        • 1.5 tbl ginger
        • 1 cup sugar
        Savoury Pumpkin Pie Recipe at MyDish

        based on 0 reviews

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        Savoury Pumpkin Pie

        by Birds Eye

        by Birds EyeViewed 1494 times


          1. 1. Skin the pumpkin, remove the seeds and dice

          2. 2. Place in a Microwaveable bowl and cook for approx.10 minutes in a microwave oven

          3. 3. Mash the pumpkin and allow to drain for at least 1 hour until the flesh is less watery

          4. 4. Meanwhile, Pre-heat an oven to 200ºC/gas mark 6

          5. 5. Roll out the pastry and line an 8 inch (20cm) quiche flan dish

          6. 6. Cook the onion in oil until soft, then add the Birds Eye Garlic and cook for 2 minutes

          7. 7. Mix the pumpkin with the breadcrumbs and then add the eggs, cheese and Birds Eye Italian Herb Mix

          8. 8. Bake in an oven for 40 minutes at 200ºC/gas mark 6

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          • 1 small pumpkin
          • 250g short crust pastry
          • 1 medium onion- sliced
          • 1 tbsp olive oil
          • 1 tbsp diced Birds Eye Garlic
          • 2 slices bread – made into crumbs
          • 3 eggs – beaten
          • 100g cheddar cheese – grated
          • 3 tbsp Birds Eye Italian Herbs