Mary Berry Pumpkin Pie

This easy Pumpkin Pie recipe by Mary Berry features a creamy, spiced filling nestled in a rich brown sugar pastry. It’s perfect for cozy gatherings or holiday meals and can be made with common pantry ingredients. Enjoy the delightful combination of flavors and the decorative pastry leaves for an appealing finish!

Ingredients Needed

For the Brown Sugar Pastry:

• 250g / 9oz plain flour, plus extra for rolling out
• 150g / 5½oz unsalted butter, chilled and diced
• 2 tbsp soft light brown sugar
• 2 free-range egg yolks
• 2 tbsp ice-cold water
• 2 tsp lemon juice
• 1 tbsp milk
• 1 tbsp caster sugar
• Pinch of salt

For the Filling:

• 425g / 15oz tin pure pumpkin purée
• 2 free-range eggs
• 2 free-range egg yolks
• 125g / 4½oz soft light brown sugar
• 2 tbsp maple syrup
• 150ml / 5fl oz double cream
• 1 tbsp plain flour
• 1 tsp mixed spice
• 1 tsp vanilla bean paste
• Pinch of salt

To Serve:

• Whipped cream

How To Make Pumpkin Pie

1. Make the Pastry: In a large bowl, mix the flour and a pinch of salt. Add the butter and cut it into the flour using a round-bladed knife until the pieces are half their original size. Rub in the butter with your fingertips until only small flecks remain. Stir in the brown sugar. Make a well in the center and add the egg yolks, ice-cold water, and lemon juice. Mix until the dough clumps together. Gather the dough into a ball and gently knead for 20 seconds until smooth. Flatten into a disc, wrap, and refrigerate for at least 2 hours.
2. Prepare the Pastry Case: On a floured surface, cut off one-quarter of the dough and set aside. Roll out the remaining dough to 2–3mm (⅛ inch) thick and line a pie tin. Trim the excess pastry, prick the base with a fork, and chill for 20 minutes. Preheat the oven to 180°C / 350°F / Gas 4. Roll out the reserved dough to 2–3mm (⅛ inch) thick, cut out decorative leaf shapes, and chill.
3. Blind Bake: Line the pastry case with foil, fill with baking beans (or uncooked rice/pulses), and bake for about 20 minutes until the edges are golden. Remove the foil and beans; bake for another 4 minutes to dry the base.
4. Prepare the Filling: In a large bowl, whisk together all filling ingredients until smooth.
5. Assemble the Pie: Brush the underside of pastry leaves with water and arrange around the edge of the pastry case. Brush the tops with milk and sprinkle with caster sugar. Carefully pour the pumpkin mixture into the pastry case and bake for 25–30 minutes until just set with a slight wobble in the center.
6. Serve: Allow the pie to cool at room temperature before slicing. Serve with whipped cream.

Recipe Tips

• Chill Your Ingredients: Make sure your butter and water are ice-cold. This helps create a flaky pastry texture that is tender and delicious.
• Don’t Overwork the Dough: When mixing the pastry, handle it gently. Over-kneading can make it tough, so just combine until smooth.
• Check for Doneness: The filling should be set but still slightly wobbly in the center when done. This ensures a creamy texture without being undercooked.
• Let it Cool: Allow the pie to cool at room temperature before slicing. This helps the filling firm up, making it easier to cut clean slices.

How To Store Leftovers?

• Refrigerate: First, let the leftover Pumpkin Pie cool until it reaches room temperature. Then, cover it with plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cooled Pumpkin Pie tightly in plastic wrap, then place it in a freezer-safe container. It can be frozen for up to 2 months. To serve, thaw the pie in the fridge overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (about 1/8 of pie)

• Calories: 323
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 258mg
• Potassium: 160mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Steak And Mushroom Pie
• Mary Berry Guinness Cake
• Mary Berry Pineapple Upside Down Cake
• Mary Berry Pasta Salad