All American Pumpkin Pie Recipe

I cannot wait for Thanksgiving next week! We are heading to NYC on Friday to spend the holiday with my family, but I have definitely been getting into the festive spirit here in England. Pumpkin Pie the most traditional dessert to dive into after Thanksgiving dinner and I really like introducing my in-laws and friends to traditional Thanksgiving foods over the years, which is why I was so excited when Innovative Bites sent me an entire box of Baking Buddy Natural Pumpkin Purée so I could bake some lovely desserts to share.
Heads up to all my American friends living in London and yankophiles, Innovative Bites is an awesome new-to-me website where you can buy tons of American goodies here in the UK. They stock everything from American breakfast foods like Lucky Charms, Reese’s Puffs, Apple Jacks and Fruit Loops, drinks like Gatorade, desserts like Peanut Butter Twinkies (of which they also generously sent me an entire box), candy and so many other seasonal products in between. It’s a fantastic resource to have for when you are craving a little slice of the USA.

Anyways, I was thrilled to receive an abundance of pumpkin purée, as it is typically at a premium here in the UK but you can now order as much of it as you want from Innovative Bites, which comes in handy during Thanksgiving. Since we are away with my family this year, I wanted to share a little slice of home with my in-laws and thought I would make an all American pumpkin pie for them to try after our Sunday lunch yesterday. This recipe is so easy and takes no time at all. My dad says the secret to a really fantastic pumpkin pie is to add a little bit more cinnamon to the mix.


  • 255 grams of shortcrust pastry (you can also buy a pre-made pie crust at the store, which I recommend!)
  • 2 eggs
  • 1x 425g can of Baking Buddy Natural Pumpkin Purée
  • 170 grams of granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon of cinnamon (then a little extra dash)
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 285 grams of condensed milk OR a whole can of evaporated milk


  • Pre-heat the oven to 220 degrees C
  • Roll out the pastry to line a 9 inch, deep flat tin
  • Chill the pastry, then bake blind for 10-15 minutes
  • Reduce the temperature on the oven to 180 degrees C
  • Combine all of the filling ingredients together and pour into the pastry case
  • Bake for 50 minutes or until the knife inserted near the centre comes out clean
  • Allow to cool a bit, but serve warm with whip cream and vanilla ice cream!

I hope you find the pie as delicious as I do and that your friends and family enjoy. Happy, Thanksgiving everyone!

Thank you Innovative Bites for gifting me the pumpkin puree and PB Twinkies 🙂 They have gone down a treat!