Pumpkin pie

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

This is a more accessible version of the American classic.

Try to find a ripe orange-fleshed pumpkin if you can, though you can always use a butternut squash instead — they tend to be pretty consistent in terms of their flavour and ripeness.


  • 125 g unsalted butter, plus extra for greasing
  • 180 g caster sugar
  • 1


First make the pastry. In a food processor, electric mixer or by hand, beat the butter and sugar together until smooth and creamy. Slowly mix in the beaten egg (scraping the sides of the bowl every so often if you are using a mixer), then gradually fold in the flour to form a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

Lightly grease a 25 x 4cm de