Pumpkin Pie
A skinnymixers take on pumpkin pie

skinnymixer’s Pumpkin Pie

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Pumpkin Pie is an iconic dish in many North America households around the Thanksgiving and Christmas time – but we think it’s also a perfect Halloween :jack_o_lantern: treat too!

This is a skinnymixers take on the Pumpkin Pie, making your own pumpkin filling and pastry (if you choose to).

The Shortcrust Pastry in SkinnyEntertaining can be made gluten-free, dairy-free, or low fodmap!

For this Pumpkin Pie use the Sweet Pastry method which can be found in the SkinnyEntertaining cookbook, there are instructions to make using thermo cooker or conventional methods. 

Top with whipped cream and candied walnuts 🙂

Pumpkin Pie

skinnymixer's Pumpkin Pie

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Course: Dessert
Cuisine: American
Cook Time: 1 hour 17 minutes
Total Time: 1 hour 17 minutes
Servings: 10
Calories: 281kcal


  • 24cm pie dish


  • 500 g butternut pumpkin - peeled, cubed small
  • 1 batch sweet shortcrust pastry - or store bought shortcrust pastry
  • 150 g dark brown sugar - or sugar of choice
  • 300 g cream
  • 3 eggs
  • 10 g cornflour
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 1/2 tsp ginger powder
  • 1/4 tsp ground nutmeg


  • Add 300 g water to mixer bowl. Insert simmering basket. Add prepared pumpkin to simmering basket. Steam for 10-15 min/steaming temp/speed 2/MC on or until pumpkin is soft. Discard water.
  • Add pumpkin to mixer bowl and blend for 1 min/speed 9/MC on. Scrape mixer bowl down. Allow pumpkin mixture and bowl to cool while you prep your pie dish and preheat oven.
  • You don’t need to blind bake your pastry. Lay out your pastry dough on a deep pie dish. Feel free to crimp or stamp the edges. Preheat oven to 150℃ fan-forced.
  • Add remaining filling ingredient to pureed pumpkin and blend for 30 sec/speed 5/MC on. Scrape mixer bowl down and blend for 10 sec/speed 5/MC on.
  • Pour mixture into the prepared pie casing and bake for 45-60 min, until filling is just set and still has a slight jiggle in the middle. Keep an eye on the pie as it bakes, as you dont want your crust to over brown. Cover the edges loosely with foil if this happens.
  • Allow pie cool completely to room temperature before serving.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Calories: 281kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Sodium: 248mg | Sugar: 17g

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