The Mary Berry Pumpkin Pie is a classic fall dessert with a creamy, spiced pumpkin filling and a flaky crust. Perfect for Thanksgiving, Christmas, or any autumn gathering, this pie combines rich pumpkin flavor with warm spices for a comforting dessert that’s always a crowd-pleaser. This recipe features a simple homemade crust and a smooth, velvety filling.
What is Mary Berry Pumpkin Pie?
Mary Berry’s Pumpkin Pie features a homemade shortcrust pastry filled with a spiced pumpkin mixture. The filling is creamy and custard-like, with flavors of cinnamon, nutmeg, and cloves. The pie is typically topped with a dollop of whipped cream, making it a deliciously rich dessert.
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Why You Should Try This Recipe
- Rich, creamy filling: The pumpkin filling is smooth and spiced to perfection.
- Perfect holiday dessert: Ideal for Thanksgiving or holiday gatherings.
- Simple ingredients: Uses basic pantry ingredients and fresh pumpkin or pumpkin puree.
- Great make-ahead dessert: This can be prepared in advance, making holiday prep easier.
- Versatile spices: Customize the spice blend to your liking.
Ingredients Needed to Make Mary Berry Pumpkin Pie
Here’s what you’ll need to make this delicious pie:
For the Shortcrust Pastry:
- Plain flour (200g): Forms the base of the crust.
- Butter (100g, chilled and cubed): Adds flakiness and richness.
- Caster sugar (1 tbsp): Slightly sweetens the crust.
- Cold water (2-3 tbsp): Helps bring the dough together.
For the Pumpkin Filling:
- Pumpkin puree (425g or one 15-ounce can): Forms the base of the filling. Use fresh or canned pumpkin.
- Caster sugar (150g): Sweetens the filling.
- Eggs (2 large): Provides structure and binds the filling.
- Heavy cream (150ml): Adds creaminess to the custard.
- Ground cinnamon (1 tsp): Adds warmth to the pie.
- Ground nutmeg (½ tsp): Enhances the spiced flavor.
- Ground cloves (¼ tsp): Add a hint of spice.
- Ground ginger (½ tsp): Adds a mild, warming spice.
- Salt (a pinch): Balances the sweetness.
For Topping (Optional):
- Whipped cream: Adds a light, creamy contrast.
- Cinnamon or nutmeg (for dusting): A light dusting for garnish.
Equipment Needed
- Mixing bowl: For combining ingredients.
- Rolling pin: For rolling out the pastry.
- 9-inch pie dish: To bake the pie.
- Whisk: To mix the filling.
- Pastry blender or food processor: For making the crust.
Instructions to Make Mary Berry Pumpkin Pie
Step 1: Make the Shortcrust Pastry
- In a mixing bowl, add the plain flour and caster sugar, then add the chilled, cubed butter.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. You can also use a food processor to pulse the mixture.
- Gradually add the cold water, 1 tablespoon at a time, and mix until the dough starts to come together.
- Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
Step 2: Roll Out the Pastry and Prepare the Pie Crust
- Preheat the oven to 200°C (400°F).
- On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish.
- Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges.
- Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
Step 3: Blind Bake the Crust
- Line the pastry with parchment paper and fill it with baking beans or dried rice.
- Bake the crust for 10 minutes, then remove the paper and baking beans.
- Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
Step 4: Prepare the Pumpkin Filling
- In a mixing bowl, combine the pumpkin puree, caster sugar, and spices (cinnamon, nutmeg, cloves, ginger, and salt).
- Add the eggs and whisk until smooth.
- Stir in the heavy cream until the mixture is fully combined and creamy.
Step 5: Fill the Pie Crust and Bake
- Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
- Reduce the oven temperature to 180°C (350°F) and bake the pie for 40-50 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove from the oven and let the pie cool completely on a wire rack.
Step 6: Serve
- Once cooled, top with a dollop of whipped cream and a light dusting of cinnamon or nutmeg if desired.
What Goes Well with Mary Berry Pumpkin Pie?
- Whipped cream: A classic topping that complements the spiced filling.
- Vanilla ice cream: Adds a creamy, cold contrast to the warm spices.
- Caramel sauce: Drizzle over the pie for added sweetness.
- Pecan praline: For an extra nutty, crunchy topping.
- Fresh fruit: A few fresh berries on the side add a tart contrast.
Expert Tips for Making the Best Mary Berry Pumpkin Pie
- Chill the pastry: Chilling the dough helps create a flakier crust.
- Don’t overbake: Bake until the center is slightly wobbly; it will continue to set as it cools.
- Use fresh spices: Freshly ground spices enhance the flavor.
- Let the pie cool: Allowing the pie to cool fully ensures a firmer filling and easier slicing.
Easy Variations of Mary Berry Pumpkin Pie
- Maple pumpkin pie: Add a few tablespoons of maple syrup to the filling for a richer flavor.
- Spiced whipped cream: Mix cinnamon or nutmeg into the whipped cream for extra flavor.
- Nut crust: Use a pecan or almond crust instead of shortcrust for added texture.
- Gingerbread crust: Swap out the crust for a gingerbread cookie crust for extra spice.
- Chocolate pumpkin pie: Add a layer of melted chocolate in the crust for a chocolatey twist.
Best Practices to Store Mary Berry Pumpkin Pie
- Refrigerate: Store the pie in the refrigerator for up to 3 days.
- Cover lightly: Cover the pie loosely with plastic wrap or foil to keep it fresh.
- Freezing not recommended: The texture of pumpkin pie can change if frozen, so it’s best enjoyed fresh.
Best Practices to Serve Mary Berry Pumpkin Pie
Serve the pie chilled or at room temperature, with a dollop of whipped cream or a sprinkle of cinnamon for garnish.
How Can I Make Mary Berry Pumpkin Pie Healthier?
- Use whole-wheat flour: Substitute part of the plain flour with whole-wheat flour for added fiber.
- Reduce sugar: Use less caster sugar or try a natural sweetener like honey or maple syrup.
- Use low-fat cream: Substitute heavy cream with light cream or half-and-half to reduce fat content.
- Add nuts: Sprinkle chopped pecans on top for a boost of nutrients.
Nutrition Value (per serving):
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 2g
FAQs
Can I use canned pumpkin for Mary Berry Pumpkin Pie?
Yes, canned pumpkin puree works well in this recipe and saves time. Make sure to use plain pumpkin puree, not pumpkin pie filling, as it already has added spices and sweeteners.
How do I know when the pumpkin pie is done baking?
Pumpkin pie is done when the edges are set and the center still has a slight wobble. The pie will continue to set as it cools. A gentle shake of the pie dish will help you see if the center jiggles slightly.
Can I make Mary Berry Pumpkin Pie ahead of time?
Yes, pumpkin pie can be made up to 2 days in advance. Store it in the refrigerator, and bring it to room temperature or serve chilled when ready.
How do I prevent cracks on top of my pumpkin pie?
To avoid cracks, do not overbake the pie. Remove it from the oven when the center is still slightly wobbly, and allow it to cool gradually at room temperature. This helps the custard set without cracking.
Final Words
The Mary Berry Pumpkin Pie is a traditional dessert with a creamy, spiced pumpkin filling that’s perfect for fall gatherings. With its rich flavors and smooth texture, this pie is sure to be a holiday favorite. Serve it with a dollop of whipped cream and a sprinkle of cinnamon, and enjoy each comforting bite of this timeless dessert!
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Mary Berry Pumpkin Pie
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Pumpkin Pie features a homemade shortcrust pastry filled with a spiced pumpkin mixture. The filling is creamy and custard-like, with flavors of cinnamon, nutmeg, and cloves. The pie is typically topped with a dollop of whipped cream, making it a deliciously rich dessert.
Ingredients
Here’s what you’ll need to make this delicious pie:
For the Shortcrust Pastry:
- Plain flour (200g): Forms the base of the crust.
- Butter (100g, chilled and cubed): Adds flakiness and richness.
- Caster sugar (1 tbsp): Slightly sweetens the crust.
- Cold water (2-3 tbsp): Helps bring the dough together.
For the Pumpkin Filling:
- Pumpkin puree (425g or one 15-ounce can): Forms the base of the filling. Use fresh or canned pumpkin.
- Caster sugar (150g): Sweetens the filling.
- Eggs (2 large): Provides structure and binds the filling.
- Heavy cream (150ml): Adds creaminess to the custard.
- Ground cinnamon (1 tsp): Adds warmth to the pie.
- Ground nutmeg (½ tsp): Enhances the spiced flavor.
- Ground cloves (¼ tsp): Add a hint of spice.
- Ground ginger (½ tsp): Adds a mild, warming spice.
- Salt (a pinch): Balances the sweetness.
For Topping (Optional):
- Whipped cream: Adds a light, creamy contrast.
- Cinnamon or nutmeg (for dusting): A light dusting for garnish.
Instructions
Step 1: Make the Shortcrust Pastry
- In a mixing bowl, add the plain flour and caster sugar, then add the chilled, cubed butter.
- Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. You can also use a food processor to pulse the mixture.
- Gradually add the cold water, 1 tablespoon at a time, and mix until the dough starts to come together.
- Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
Step 2: Roll Out the Pastry and Prepare the Pie Crust
- Preheat the oven to 200°C (400°F).
- On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish.
- Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges.
- Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
Step 3: Blind Bake the Crust
- Line the pastry with parchment paper and fill it with baking beans or dried rice.
- Bake the crust for 10 minutes, then remove the paper and baking beans.
- Bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and set aside.
Step 4: Prepare the Pumpkin Filling
- In a mixing bowl, combine the pumpkin puree, caster sugar, and spices (cinnamon, nutmeg, cloves, ginger, and salt).
- Add the eggs and whisk until smooth.
- Stir in the heavy cream until the mixture is fully combined and creamy.
Step 5: Fill the Pie Crust and Bake
- Pour the pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
- Reduce the oven temperature to 180°C (350°F) and bake the pie for 40-50 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove from the oven and let the pie cool completely on a wire rack.
Step 6: Serve
- Once cooled, top with a dollop of whipped cream and a light dusting of cinnamon or nutmeg if desired.
