Pumpkin Pie
- 50 min
- Serves 8
- 16 ingredients
20 minutes to prep, 30 to cook. A spookily delicious Halloween pumpkin pie featuring a buttery muscovado crust and a silky pumpkin‑spice filling. Topped with airy Italian meringue or whipped mascarpone cream, it’s the perfect festive dessert for a fright‑filled gathering.
Free. No account needed.

Method
Mash the orange-colored pumpkin puree in a glass bowl with a spatula until smooth.
Crack an egg into the bowl containing the pumpkin puree.
Add a white liquid (e.g., milk or cream) into the bowl.
Add white granular substance (white sugar) into the bowl.
Add brown granular substance (muscovado sugar) into the bowl.
Add cinnamon to the bowl.
Mix the pumpkin mixture with egg, extra yolk, sugars, and spices until well combined.
Prepare the crust by mixing flour, muscovado sugar (for crust) and melted butter, then press into a pie tin and bake until lightly golden.
Pour the pumpkin filling into the baked crust.
Bake the pie at 350°F for about 30 minutes, until the filling is set.
While the pie bakes, prepare an Italian meringue or a whipped cream‑mascarpone topping.
Pipe white cream onto the edge of the baked pumpkin pie, or dollop the meringue/whipped cream on the cooled pie and let it set.
Serve the pumpkin pie decorated with small ghost shapes.
Tips while you cook
- Pre‑bake the crust
- Press the crust mixture into the pie tin and bake until lightly golden before adding the filling.
- Watch the filling bake time
- Bake the pumpkin filling at 170 °C for about 30 minutes until the filling is set.
- Prepare topping while baking
- Make the Italian meringue or whipped cream‑mascarpone topping while the pie bakes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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