Mary Berry Pumpkin Pie

Mary Berry’s Pumpkin Pie is made with pumpkin puree, heavy cream, brown sugar, and pumpkin pie spice in a homemade crust. This delightful dessert serves 6 and takes about 1 hour and 35 minutes to prepare and bake, perfect for a cozy gathering.

Try More Mary Berry Recipes:

• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Turkey And Ham Pie
• Mary Berry Leftover Turkey Pie

🧡 Why You’ll Love This Pumpkin Pie Recipe

• Classic Flavor: The combination of pumpkin puree and pumpkin pie spice creates the quintessential fall flavor that’s both comforting and delicious.
• Creamy Texture: The addition of heavy cream gives the pie a luxuriously creamy and smooth texture.
• Easy to Make: Despite its impressive outcome, the recipe is straightforward and easy to follow, making it accessible for bakers of all levels.
• Great for Make-Ahead: The pie can be made ahead of time, making your meal planning easier.
• Comforting and Satisfying: There’s something deeply comforting about a slice of pumpkin pie, especially when paired with a dollop of whipped cream.

❓ What Is Mary Berry’s Pumpkin Pie Recipe?

Mary Berry’s Pumpkin Pie recipe combines pumpkin puree, brown sugar, heavy cream, and pumpkin pie spice in a homemade crust, creating a creamy and flavorful dessert. It’s a classic, spiced autumn treat, perfect for festive occasions or a cozy dessert.

🌰 Mary Berry Pumpkin Pie Ingredients

• Cooking spray
• 1 tbsp. all-purpose flour, plus more for rolling
• 1 batch basic pie crust, chilled
• 3 large eggs, beaten to blend
• 1 (15-oz.) can pumpkin puree
• 3/4 c. packed brown sugar
• 1 1/4 c. heavy cream
• 2 tsp. pumpkin pie spice
• 1 tsp. pure vanilla extract
• 1/4 tsp. kosher salt
• Whipped cream, for serving (optional)

🥧 How To Make Mary Berry Pumpkin Pie

1. Warm the oven up to 375°. Put a baking sheet in the oven. Put a little cooking spray in a 9″ x 1.5″ pie dish.
2. Spread some flour on a table and roll out the dough into a 12-inch circle. Place on top of the pie dish and gently press down to fit. Make sure there are no air bubbles.
3. Cut the extra length to 1″ and tuck it under. As you like, crimp the edges. Put it in the fridge for at least 30 minutes and up to 3 hours until it’s cold.
4. Set up a baking sheet or paper and fill it with dried beans or pie weights. The crust should be baked for 15 to 18 minutes, or until the top and sides are dry and set.
5. Then take off the foil and weights. For another five minutes, or until the bottom feels dry to the touch, keep baking. Allow to cool.
6. Turn the heat down to 350º. Combine pumpkin, brown sugar, cream, pumpkin pie spice, vanilla, salt, and flour in a big bowl. Use a whisk to mix the ingredients well.
7. Put the pumpkin mix into the crust. Place the pie dish carefully on the hot sheet.
8. For 45 to 50 minutes, or until the top is golden brown and the filling is just barely set in the middle. Put the door open and turn off the oven.
9. Let the pie cool for 30 minutes. Move the pan to a wire rack and let it cool all the way down. If you want, serve with whipped cream.

💭 Recipe Tips

• Rolling the Dough: Roll the dough on a lightly floured surface to prevent sticking. Aim for even thickness to ensure uniform cooking.
• Preventing Air Bubbles: Gently press the dough into the pie dish and remove any air pockets to prevent the crust from bubbling up during baking.
• Chilling the Crust: Chill the crust in the fridge as instructed. This helps the crust maintain its shape while baking.
• Cooling the Crust: Let the crust cool before adding the filling. This helps prevent the crust from becoming soggy.
• Mixing the Filling: Whisk the filling ingredients together until smooth to ensure an even, creamy texture.

🍨 What Pairs Nicely With Pumpkin Pie?

Pumpkin Pie pairs beautifully with whipped cream or vanilla ice cream for added creaminess it also complements a cup of coffee, hot tea, or spiced cider forr savory contrast, serve it with sharp cheddar cheese or a glass of dessert wine.

🎚 How To Store Leftovers Pumpkin Pie?

• Refrigerator Storage: Wrap the leftover Pumpkin Pie in plastic wrap or aluminum foil, or place it in an airtight container store it in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil it can be stored in the freezer for up to 1-2 months. Thaw in the refrigerator before serving.

🥵 How To Reheat Leftovers Pumpkin Pie?

• Oven Reheating: Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and warm it for about 10-15 minutes, or until heated through.
• Microwave Reheating: For a quicker option, cut a slice of leftovers pie and place it on a microwave-safe plate heat it on medium power for about 30-60 seconds.

FAQs

Try More Mary Berry Recipes:

• Mary Berry Chicken And Mushroom Pie
• Mary Berry Cheese And Onion Pie Recipe
• Mary Berry Mississippi Mud Pie

Mary Berry Pumpkin Pie Nutrition Facts

Amount Per Serving

• Calories: 389 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 310mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 5g
• Vitamin D: 0.3µg
• Calcium: 50mg
• Iron: 1.5mg
• Potassium: 180mg