Pumpkin pie

Test Kitchen tips for the perfect pumpkin pie:

We find blind-baking the pastry before adding the filling is a game changer. It helps keep the base crisp and prevents it from becoming soggy once the pumpkin mixture is poured in.
The pumpkin needs to be really well drained before puréeing it. After cooking, we suggest leaving it in a colander for a little longer if it still looks wet – excess water can leave the filling loose or soggy rather than smooth and creamy.
If the pumpkin purée still seems watery after blending, you can cook it gently in a saucepan for a few minutes to evaporate some of the excess moisture. This concentrates the pumpkin flavour at the same time, so it's a useful trick for a richer-tasting filling.
For a more pronounced spiced flavour, you could add a little extra ground ginger or allspice to the filling. Try our version with stem ginger.
Instead of dusting with icing sugar, why not make your pie extra indulgent by adding a meringue topping? It adds a lovely texture and makes for a more indulgent finish.
This pie is perfect for making ahead – it will keep well in the fridge for a couple of days and firms up nicely overnight, so it’s an excellent choice if you’re entertaining and want to get ahead with your dessert. It's delicious either served cold or gently warmed in the oven and served with a dollop of softly whipped cream.