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Pumpkin Pie Recipe

November 26, 2015

Pumpkin Pie Recipe

Who doesn’t love the triumph of baking a pie from scratch? With Thanksgiving here we thought we would share one of our favourite (and, shhhh, easiest!) pie recipes, one which we still sell in our bakeries to this day.

Pumpkin pie is a mainstay on every table at Thanksgiving and this dessert is delicious served warm with a spoonful of whipped cream and a sprinkling of cinnamon, but the traditional way to serve it is just as it comes.

We can’t resist the combination of creamy, orange pumpkin and warming spices in this baked pumpkin pie recipe. The filling sets to a gentle wobble and the pie crust goes golden and delicious.

Our recipe calls for tinned pumpkin, now widely available in supermarkets, which makes it such a simple and satisfying dessert to make with no need to wrestle with fresh pumpkin. A breeze to make and full of wholesome American flavour, this seasonal pie is pure pumpkin perfection!


pumpkin pie slice


Pumpkin Pie

1 quantity Basic Pie Crust dough, unbaked (see below)

1 egg

425g tin pumpkin purée

235ml evaporated milk

220g caster sugar

¼ teaspoon ground cloves

1 teaspoon salt

¾ teaspoon ground cinnamon, plus extra to decorate

¼ teaspoon ground ginger

1 tablespoon plain flour

lightly whipped cream, to serve (optional)


a 23-cm pie dish, greased


Makes 10–12 slices

1) Preheat the oven to 170°C (325°F) Gas 3.

2) Lightly dust a clean work surface with flour and roll out the dough with a rolling pin. Line the prepared pie dish with the dough and trim the edges with a sharp knife.

3) Put the egg, pumpkin purée, evaporated milk, sugar, cloves, salt, cinnamon, ginger and flour in a large bowl and mix with a wooden spoon until everything is well combined and there are no lumps.

4) Pour into the pie crust and bake in the preheated oven for about 30–40 minutes, or until the filling is set firm and doesn’t wobble when shaken.

5) Leave to cool completely, then serve with a dollop of lightly whipped cream, if using, and a light sprinkling of cinnamon.


Basic Pie Crust 

260g plain flour

½ teaspoon salt

110 g unsalted butter


a 23-cm pie dish, greased

1) Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

2) Add 1 tablespoon water and beat until well mixed. Add a second tablespoon of water and beat until you have a smooth, even dough. If the dough is still a little dry, add another tablespoon of water, but be careful not to add too much water – it is safer to beat the dough at high speed to try to bring the ingredients together.

3) Wrap the dough in clingfilm and leave to rest for 1 hour.


Second helpings… 

For more tips on making fool-proof pie crust, visit our blog How to make the perfect pastry.

To order one of our legendary Pumpkin Pies (or any of our pies for dessert) visit our website here.

Recipe taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakery (Ryland Peters & Small, 2009) available here.

For more irresistible pie recipes, try our latest bestselling cookbook Life is Sweet.

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