Mary Berry Pumpkin Pie

You know, I used to pretend to like pumpkin pie. I’d smile politely, nod at Auntie June across the table, take a bite, and secretly wish it was anything else — literally anything. But then one autumn, the kind where the air smells like bonfires and damp leaves, I tried this version. Mary Berry’s, sort of. I tinkered with it a little. More vanilla, darker sugar, and I don’t blind bake it unless I remember — which I rarely do.

And listen — this pie? It’s what I wanted all those years. Silky inside, lightly spiced, and the crust? Oh, that crust. Flaky, buttery, none of that soggy-bottom business (well… unless I forget the weights again). Now, it’s a non-negotiable part of my autumn. I even had it for breakfast once with a spoon straight from the tin. No shame. That’s how good it is.

Why You’ll Love It

• Smooth and custardy inside, like a warm hug for your mouth.
• Not too sweet, just enough to satisfy without knocking you out.
• Easy to make even if you’ve never baked a pie before.
• Tastes even better cold, straight from the fridge (yes, really).
• Smells like you’ve got your life together, even if you don’t.
• Looks like effort, but takes hardly any.

Ingredients

• Cooking spray, just enough to coat the pie dish
• 1 tbsp all-purpose flour (plus a bit more for rolling)
• 1 homemade or store-bought pie crust, chilled
• 3 large eggs, beaten with a fork (no need to overthink it)
• 1 (15 oz) can pumpkin puree
• ¾ cup packed brown sugar
• 1¼ cups heavy cream
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract — the real stuff, not “flavouring”
• ¼ tsp kosher salt
• Whipped cream, if you’ve got it (don’t stress if not)

How to Make It

Prep the pie shell:

Roll out your pie dough on a floured counter until it’s roughly the size of a dinner plate. Don’t stress about perfect circles — pies are rustic and forgiving. Drape it into your pie dish like a blanket, gently press it in, and tuck or crimp the edges. Pop it in the fridge for at least half an hour. This helps it hold its shape — learned that the hard way.

Blind bake (optional…ish):

Okay, technically you should do this: Line the crust with parchment and fill it with dried beans or pie weights. Bake at 375°F (190°C) for about 15–18 minutes. Take the weights out and bake for 5 minutes more so the bottom sets. That said… if you’re in a rush or just forget (hi, me), it’ll still work. Just maybe a softer base.

Mix up that glorious filling:

Turn your oven down to 350°F (175°C). In a big bowl, whisk together the pumpkin, eggs, sugar, cream, spice, vanilla, flour, and salt. You’re looking for a smooth, thick mixture that smells like a fancy candle.

Pour, bake, and breathe:

Pour the filling into the cooled (or not-so-cooled) crust. Set the pie dish on a hot baking sheet — helps the bottom cook through. Bake for about 45–50 minutes. You want the edges firm and the centre still a little wobbly when you give it a nudge.

Let it chill — seriously:

When time’s up, turn off the oven, crack the door, and let the pie sit in there for 30 minutes. This slow cool-down stops it cracking like dry earth in a heatwave. Then move it to the counter or a rack and let it go completely cold. This is the hardest part.

Serve it your way:

You can go classic with whipped cream. Or cinnamon. Or eat it at 10am in your dressing gown with coffee. It’s your pie. Live your truth.

Common Mistakes and How to Dodge Them

Why is the crust soggy?
You probably skipped the blind bake (guilty). Use a hot tray and chill the dough first — makes a real difference.

Why did it crack like the Sahara?
Overbaking or cooling it too fast. Take it out when it still wobbles a bit and cool it slowly.

Why’s my filling lumpy?
Could be cold eggs or not whisking enough. Let everything come to room temp and mix like you mean it.

I used a big pumpkin and it tastes weird — why?
Ah, that’s the wrong kind. Use sugar or pie pumpkins. Big carving pumpkins are watery and flavourless.

Storage and Reheating

• Fridge: Cover and chill for up to 4 days. It honestly gets better with time.
• Freezer: Wrap it tight and freeze for up to 2 months. Defrost overnight in the fridge.
• Oven: Warm slices at 350°F for about 10 minutes.
• Microwave: 30 seconds is plenty — but your crust will go soft. Fair warning.

Frequently Asked Questions

Can I make it with fresh pumpkin?
Yep — just roast and mash it, then strain off any excess water. Use pie pumpkins, not carving ones.

Is it better warm or cold?
Both. Warm with cream is lush. Cold from the fridge is… oddly addictive.

Can I make it vegan?
You can! Use coconut cream instead of heavy cream, and try flax eggs or an egg replacer for the eggs.

What if I don’t have pumpkin pie spice?
Make your own: mix cinnamon, nutmeg, ginger, and a pinch of clove. Tweak it to your taste.

Nutrition Facts (Per Serving):

• Calories: 389 kcal
• Fat: 14g
• Carbs: 40g
• Protein: 5g
• Sodium: 310mg
• Sugar: 25g

Try More Mary Berry Recipes:

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