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Easy Pumpkin Pie

This easy pumpkin pie we're making in this tutorial is a Traditional American Pumpkin Pie with the every popular combination of maple syrup and pumpkin.



You've joined us on this page, where we learn the simple way of making the pastry case.

If you'd like to see the full recipe, just click on the button:




For this easy pumpkin pie, here's how to make the pie crust


For this part of the recipe, you'll require:

  • A non-stick removable pie plate (9inch/23 cm)
  • A pastry brush
  • 2 sheets of store-bought rolled out short crust pastry
  • 1 beaten egg for egg wash



Preparation: Preheat the oven to 350F/180C.


Section 1: Trim The Sheets To Shape


Here are the 2 sheets of rolled-out sheets.

Two rolled out sheets of pastry



Place the removable base of the pie baking tray onto one sheet and using it as a template, cut a circle with a margin of about 1/2 to 3/4 inch.

Cut a circle of pastry using the base as a template



Pop the pie base back in place and line it with the cut circle of pastry. Press the surplus up the walls of the pan.

Line the base of the baking tray with the cut out circle of pastry



Cut 5 wide strips from the second sheet and use these to line the walls.

Strips of pumpkin pie pastry



Use the strips and any surplus trimmings to make a wall with a double thickness of crust. You'll find a pie with a nice thick crusty wall has more "character".

Don't worry that the case doesn't look neat. There's no need to be precious as it will be filled with the delicious filling. Make the top level and even though.

Line the walls of the pan with the strips of pastry



Section 2:


Prepare the case.

For most of our easy pie recipes, the process of baking is the same as the method used by our Grandmothers who did not have pie weights. But if you have weights, please go ahead and use them now.

Prick the walls and base all over with fork tines. The pricking gives the dough some expansion space.

Prick the pastry all over with the tines of a fork


Apply egg wash using a pastry brush. Please don't omit this step. Egg wash is a glaze used to seal the dough so that it won't become soggy when filled with the liquid filling.

Section 3:


Bake it.

Bake for 15 minutes till it just starts to brown.

The dough will rise. Just use the back of a spoon to push it back down prior to filling.

Here we are, baked just right and we now move onto the next step of the tutorial where we learn to make the scrumptious pie filling.

Baked traditional pumpkin pie




Note: For those using pie weights for their baking recipes, firstly line the dough with parchment or baking paper. Fill with pie weights, rice or beans and bake for 10 minutes.

Remove from the oven, remove the pie weights and paper, glaze with egg wash and it's back in the oven to bake again for a further 10 minutes.

The weights help stop the case from rising.




Leave Easy Pumpkin Pie to discover wonderful ideas for more really easy recipes for tasty pumpkin yummies.


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