Delicious eaten warm or cold with lashings of creme fraiche, Woman’s Weekly first published this pumpkin pie recipe in September 1944
Serves: 10
Prep time: 50 mins
Cooking time: 1 hr 35 mins
Total time: 2 hrs 25 mins
Skill level: Bit of effort
Costs: Cheap as chips




    • 500g (1lb) prepared pumpkin or squash, peeled, deseeded, cut it into equal-sized pieces


    • 1 med egg


    • 100-125ml (3½-4fl oz) milk


    • 3 level tbs caster sugar


    • ½ level tsp ground ginger


    • ¼ level tsp ground cinnamon


    • ¼ tsp vanilla essence


    • 6 tbs sultanas or raisins


For the pastry: (Or use a Jus-Rol frozen round sheet of pastry)

    • 150g (5oz) plain flour


    • Pinch of salt


    • ½ level tsp baking powder


    • 60-75g (2-2½oz) fat (we used half and half butter and lard)


    • 25cm (10in) pie plate, buttered






    1. Steam the pumpkin for 20-30 mins until tender (or put it in a bowl in the microwave with 1 tbs water, cover and cook on High for 15-20 mins, until tender). Let it drain well, then mash it finely or rub it through a sieve. Set aside for the filling.


    1. To make the pastry: Sift the flour into a bowl with the salt and baking powder. Rub in the fat and mix to a stiff paste with just over 2 tbs water.


    1. Set the oven to 200°C/400°F/Gas Mark 6 or. Roll the pastry out big enough to line the pie plate, trim the excess and decorate round the edge, using a fork.


    1. Beat egg in a large bowl, and add milk, sugar, spices and vanilla. Stir in pumpkin and raisins.


    1. Spoon the filling into pastry case. Bake for 20 mins, then turn the oven temperature down to 180°C/350°F/Gas Mark 4 and bake for another 15-25 mins. Serve the pie cold (with lashings of crème fraîche).



Nutritional information per portion



fat 7.0g saturates 3.5g calories 164(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.