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Jerry's Pumpkin Pie



Pumpkin Filling

  • 1000 grams pumpkin, skin and seeds removed, cut into 3 cm pieces. Jerry uses Kent Pumpkin, but I had Butternut on hand and it worked just fine.
  • 150 grams sugar
  • 1 teaspoon ground cinnamon
  • 1/2 tablespoon salt
  • 1/2 tablespoon ground ginger
  • 1/4 tablespoon ground cloves
  • 2 eggs whole
  • 1 can Carnation Evaporated Milk, approx. 350ml

Jerry's Mom's No Roll Pie Crust

  • 280 grams Self rising flour
  • 160 grams Butter, Unsalted
  • 30 grams sugar
  • 10 grams Milk
  • 6
    2h 15min
    Preparation 1h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

    Cooking Pumpkin
  1. Please 500g of water in the jug and steam your pumpkin in the Varoma for 30 minutes, or until cooked.  Be sure to make a well in the middle of the pumpkin pieces to allow the steam to come through.

    One cooked, drain.

  2. No Roll Pie Crust
  3. Melt butter for 3 minutes / 70 degrees / Speed 2

    Add flour, sugar and milk

    Mix together for 10 seconds on Speed 3

    Scrape down the side and repeat if necessary.

    Pat mixture into pie dish.  Use finger and/or back of a spoon.

  4. Pumpkin Filling
  5. Add drained pumpkin to bowl.

    Add all remaining ingredients.

    Mix for 40 seconds / Speed 4-6, or until the liquid is smooth.

    Pour pumpkin filling into pie dish.

  6. Baking
  7. Preheat oven to 220C

    Bake your pie for 15 minutes at 220C

    Reduce the temperature to 160C

    Bake for an additional 1 hour at 160C, or until a knife inserted near the centre comes out clean.

    Allow to cool on a wire rack for 1+ hours.

    Serve COLD with whipped cream.


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Jerry originally used two shallow pie plates and did the final 160C bake for 40-50 minutes.

Because I had one deep 40cm pie dish, I chose to cook my pie for 1 hour at 160C.

I also experimented with baking individual Pumpkin Pies using a muffin tin and that worked well too.  Again I reverted to Jerry's original cooking time of 40-50 minutes at 160C.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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