American Pumpkin Pie Recipe
Our American Pumpkin Pie recipe is baked as a traybake and is an easy and delicious alternative to traditional pumpkin pie with shortcrust pastry.
Pumpkin Pie Spice Mix is a must-have for this recipe and we recommend making a batch from our recipe each autumn. Bake, cool, slice and serve.
Canned Pumpkin Pie Recipe
Canned pumpkin makes the best pumpkin pie for texture of the pumpkin custard. We use Libby’s canned pumpkin in our pumpkin pie recipe. Libby’s is available at Ocado, Waitrose & Partners, Sainbury’s and other major supermarkets.
Graveyard Pumpkin Pie Bites
For Halloween, we made this traybake pumpkin pie recipe and cut them into squares. The kids created headstones with standard popsicle sticks. Just push into the firm, chilled pumpkin bars and then serve as a graveyard. Get your pumpkin bite before the ghosts get you!
American Pumpkin Pie
Traditionally, Pumpkin Pie is made with a slightly sweetened shortcrust pastry. We find that these pumpkin pie bars with the walnut & cinnamon crust surrounding the pumpkin custard tastes much better than traditional pumpkin pie. Plus there is no blind baking, soggy bottoms or shrinkage which are all risks when working with pastry.
To make this a more traditional Pumpkin Pie, use a round pie plate and press the crumble in the base and up the sides of the pie plate. Do not reserve the crumb mixture for the topping. Bake until the custard is set. Let cool, slice and serve with squirty cream.
If you want a very traditional pumpkin pie, try this recipe from bbcgoodfood.com reader PostRockandCats.
Show us your pumpkin pie
Karine tried this recipe and had beautiful results! Tag us on Instagram @AmericanRecipes.co.uk and #AmericanFoodUK
American Pumpkin Pie Bars
Equipment
- KitchenAid Stand Mixer
- Pie Plate
Ingredients
Crumb Base
- 250 grams plain flour
- 150 grams walnuts chopped
- 100 grams caster sugar
- 120 grams light brown muscovado sugar
- 1 teaspoon ground cinnamon
- 170 grams butter
- 1 tablespoon plain flour
Pumpkin Custard
- 1 can pumpkin puree Libby’s (425g)
- 1 can sweetened condensed milk (397g)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
Crumb Base
- Preheat oven to 170C fan
- In a medium bowl, combine flour, walnuts, both sugars and cinnamon.
- Melt butter and add to mix. Stir until crumbly.
- Reserve about 1/3 of the mixture.
- Pat remaining mixture into the bottom of an ungreased 13×9-inch baking tin. (If making a pie, press into bottom and sides of 9-inch pie tin and use all of the crumb base.)
- Chill whilst making pumpkin custard.
Pumpkin Custard
- In a stand mixer fitted with a paddle, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, vanilla extract, pumpkin spice mix and salt; mix well.
- Pour evenly over chilled crust.
Crumble Top
- Mix reserved crumb base with additional flour.
- Sprinkle over pumpkin mixture.
Bake
- Bake 30 to 35 minutes until the custard is set.
- Cool 10 minutes. Serve warm or at room temperature.
- Store leftovers in the refrigerator.
