EASY-PEASY HALLOWEEN PUMPKIN PIE // + simple jack-o-lantern

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easy pumpkin pie recipe close up pie

I grew up watching 1970s US sitcoms, like Diff’rent Strokes, Happy Days, One Day at a Time (totally giving away my age now).

I was fascinated by their Halloween and Thanksgiving holidays – when families would gorge on turkey, cornbread, and candied yams (a bizarre dish of caramelised sweet potato slices, topped with melted marshmallows).

But it was the dessert dish that always stood out to me; pumpkin pie. Which – at first glance – sounds completely wrong; a traditional veggie, used in a dessert?!

Except – here’s the kicker – botanically, pumpkin’s not actually a vegetable, it’s a fruit. I. Know. 

Once you get past this little fact the idea of a pumpkin pie doesn’t seem nearly so strange. After all, the fruit (!) has got a natural fleshy sweetness that goes beautifully with spices like nutmeg and cinnamon.

So, after all these years of wondering what a pumpkin pie actually tastes like, I decided to find out by making my very own. I found a basic American recipe and tweaked it to suit my own taste buds.

Pumpkin pie is such a massive thing in the States – especially around Halloween when pumpkins are EVERYWHERE – that they have loads of tinned purees you can choose from. I was pleasantly surprised to find my local Waitrose stocked the canned version but also wanted to ‘keep it real’ by including fresh pumpkin in my mix, so I bought both.

easy pumpkin pie recipe

easy pumpkin pie recipe close up

easy pumpkin pie recipe aisle

easy pumpkin pie recipe holding shot


  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 200g canned pumpkin puree
  • 200g fresh pumpkin puree (mixed together with canned)
  • 1 12 oz can evaporated milk
  • shortcrust pastry

I started by cutting up my pumpkin and boiling it until soft, then mashing it into a puree. I filled a pie tray with shortcrust pastry and blind baked it at 200 degrees Celcius for 10 minutes, just to get a little bit of crispness to the base.

Next, I mixed all the pie ingredients into a big bowl, and slowly poured the mixture into the pastry base.

I popped it in the oven for another 10 minutes on 200 degrees, then turned it down to 175 degrees, and baked for a further 15 minutes.

While that was cooking I prepared my pièce de résistance – candied pecans.


  • 1  cup pecan halves
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt

I mixed all the ingredients together in a saucepan, then added the pecans until they were deliciously coated in the toffee-like mixture. I gently poured them over the top of the pumpkin pie, then returned it to the oven to bake for a further 25 minutes.

I used a fork to test the pie – when it came out clean it was ready – and the pecan mixture had deliciously caramelised on top. After letting it cool, it was ready; the perfect indulgent autumn treat served with a side of vanilla ice cream.


easy pumpkin pie recipe flat lay

Kill two Halloween birds with one stone by adding another pumpkin to your shopping trolley.

Pumpkin carving actually originated in Ireland, when people used to carve spooky faces into turnips to celebrate the end of summer (Samhain). When immigrants took the traditional harvest celebration to America, the locals adopted it with vigour, then evolved it into pumpkin carving.

To carve a pumpkin, first, you need to cut the top off, being careful to cut at an angle (so the lid doesn’t fall straight through when you put it back on) and making the aperture big enough to comfortably fit your hand inside.

Scrap all the pulp and seeds from inside, I find a plain dessert spoon works best, and if you’re really enthusiastic, you can even roast the pumpkin seeds with a bit of olive oil and salt.

easy pumpkin pie recipe pumpkin carving start #shop

easy pumpkin pie recipe pumpkin carving #shop

You can put pumpkin carving kits from your local supermarkets for a few pounds, otherwise carefully pierce the flesh with a small serrated knife, and carve out your design (draw it on first, if you want some guidelines to follow).

Finally, fill the inside with a battery-operated tea light, or string of fairy lights, to safely illuminate your Jack-o’-Lantern.

Now you’re all ready for those trick or treaters! 

• read our step-by-step Halloween tutorial to create a Vampire makeup look



  1. Oooh might have to give this a try, I’ve always wanted to taste pumpkin pie! Your photos are beautiful too!

    • Aw, thanks Natalie! You should definitely give it a go – it’s a really lovely wintery treat. x

  2. Oh my goodness, I’m totally craving pumpkin pie now!! <3 My ex was Canadian and his mum introduced me to Pumpkin pie – I've been a huge fan ever since! I just wish I could make it as well as she did! xx

    • I’m such a convert now! It’s hard to get your head around the pumpkin part, but it doesn’t really taste like pumpkin at all once all those yummy spices have been added, does it? x

  3. This pie looks so yummy and the ingredients are also interesting, I love nuts. Will have to make this pie too. I also watched all those tv shows.

  4. Oh that looks awesome! I’ve always thought pumpkin pie sounded a bit weird but it does make more sense when you think of it as a fruit.

  5. Omg that pumpkin pie looks absolutely delicious! I love the photo you took, looks like a stock photo!

  6. That pumpkin pie looks amazing! I bet it tastes delish too! I definitely wish we had more pumpkin products available to buy over here!

  7. I’ve never tried a pumpkin pie. Would you know if Waitrose sells it? I’d like to first try before making it myself at home. Your photos are absolutely fantastic!

    • Aw, thanks Fatima I’m not actually sure if they sell many of them – I don’t think pumpkin pie has become well-known in the UK yet, but I bet we’ll be seeing more of them over the coming years!! x

  8. This pie is to die for! It looks so yummy!

  9. Owww what a delicious pie! I love pumpkin in cakes and soups but I’ve never tried with pie. I need to try it 😉 thanks for sharing. Xx

    • You should try it! I was a bit nervous about the pumpkin part, but it doesn’t actually taste like pumpkin at all by the time you’ve finished baking. And the candied pecans are divine!!!! x

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