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Marion’s Best Pumpkin Pie

What makes the best pumpkin pie for Thanksgiving? A silky smooth filling, crisp and sweet pastry and a heavenly blend of spices. One thing you’ll be thankful for this year is this amazing recipe, trust me!


Marion’s Best Pumpkin Pie

1 hour 30 minutes
2 hours

1 egg, lightly beaten, for egg wash

baking weights/raw rice, for blind baking

whipped cream, to serve


2-minute sweetcrust pastry:

2½ cups cake flour*, plus extra for dusting

5 tsp icing sugar mixture (confectioners sugar)

1 tsp sea salt flakes

250g (9 oz) unsalted butter (chilled and cut into cubes)

⅓ cup ice-cold water

spray oil, for greasing


Spiced pumpkin filling:

1kg (2 lb 3 oz) Japanese (also called Kent) or butternut pumpkin

2 tsp vegetable oil

¾ cup brown sugar

500ml (17 fl oz) sweetened condensed milk

2½ tsp ground cinnamon

2½ tsp ground ginger

½ whole nutmeg, finely grated (or ½ tsp ground nutmeg)

1½ tsp ground cloves

1 tsp sea salt flakes

6 eggs

  • Step 1

    Preheat the oven to 170C/340F and line a large baking dish with greaseproof paper.

  • Step 2

    Carefully remove the skin and seeds from the pumpkin, then cut the flesh into roughly 4cm (1.5”) pieces. Add to the lined baking dish, drizzle with oil and toss to coat. Spread pumpkin out evenly. Next, cover the dish tightly with foil and transfer to oven. Roast for 35-40 minutes or until soft and tender. Remove from oven (keep the oven on for later) and set aside to cool.

  • Step 3

    In the meantime, to make the two-minute sweetcrust pastry, place the flour, icing sugar mixture, salt and butter into a food processor. Pulse for about 20-30 seconds or until you can see a breadcrumb consistency. Now turn the food processor onto medium speed and slowly drizzle in the cold water. Continue blending until a loose dough forms.

  • Step 4

    Tip the mixture onto a lightly floured surface and press the dough together. Divide the dough into two (one portion will be for the pie crust and the other will be for the decorative braid). For the braid, take one-third of the dough and set aside. Press the remaining portion into a thick disc, wrap with cling film and refrigerate for at least 1 hour.

  • Step 5

    Now it’s on to the pastry braid. Take a large sheet of greaseproof paper. Using a 28cm (11”) pie dish, make a template by turning the dish over onto the paper and tracing its circular outline. Remove the pie dish. Take a 23cm (9”) plate and place that within the circle you’ve traced on the paper and trace a smaller circle to form a ring template. Flip the paper over so you don’t get any ink on your pastry and place onto a chopping board or baking tray that will fit in your freezer or fridge.

  • Step 6

    Take 3 walnut-sized portions of dough and roll each into ropes roughly half a centimetre (3/16”)  in diameter. Transfer the ropes to the greaseproof paper and use them to form a braid (it helps to start in the middle). Don’t make it too tight, as the pastry will expand while it cooks. Place the braid onto the ring template. Roll out 3 more pieces of rope and attach them to the braid you’ve started, making sure you have a nice seal. Continue the braid around the circular template. Repeat with remaining dough until the circular braid is completed (watch the video here to see how it’s done). Transfer the entire board or tray to your freezer for 15 minutes or your fridge for 30 minutes to firm up the dough.

  • Step 7

    To make the pie crust, take the remaining pastry out of the refrigerator and bring to a cool room temperature. Spray the pie dish with oil. Sprinkle some flour on a bench top and roll out the pastry to about 3mm (about ⅛”) thickness. Roll onto a rolling pin to make it easier to transfer to the greased pie dish. Gently allow the pastry to fall into the dish. If you have some cracks you can fix them by squishing the pastry back together (it is a very forgiving pastry). Cut off any excess pastry from the lip of the pie dish. Chill the base in the refrigerator for at least 30 minutes.

  • Step 8

    Once chilled, brush the pie crust rim with the egg wash (keep what’s remaining for later) to act as a ‘glue’, then carefully top with the braided ring. Line the pastry with baking paper and pour in baking weights and/or raw rice. Bake for 30 minutes. Once done, remove the weights and paper and return the pie case to the oven for a further 15 minutes until the pastry is golden brown.

    In the meantime, place the cooked and cooled pumpkin into the bowl of a food processor along with the brown sugar, condensed milk, cinnamon, ground ginger, nutmeg, cloves and salt. Blend on high speed until smooth. Pour out into a sieve over a large mixing bowl. Use a spatula to pass the mixture through the sieve to remove any lumps. To help with the *no cracks situation*, you want to add the eggs in gradually so you don’t incorporate lots of air into the mix. Crack one of the eggs into a small bowl and whisk lightly. Add to the pumpkin mix, then whisk very lightly until just combined. Repeat with remaining eggs.

  • Step 9

    Reduce the oven temperature to 125C/260F. Pour the spiced pumpkin filling into the cooked pie crust. Brush the braided crust with the remaining egg wash. Once the oven has lowered to the correct temperature, bake the pie for 1 hour and 20 minutes or until the filling is set at the edges and just slightly wobbly in the centre.

  • Step 10

    Allow to cool until room temperature, then place in the fridge overnight before serving. Serve with whipped cream.

  • Notes

    – Cake flour or pastry flour is a low-protein flour, which helps to create a lighter crumb texture.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0 out of 5 stars (based on 3 reviews)
Very good0%

Absolutely perfect!

November 27, 2023

This is the best pumpkin pie I have ever eaten! Normally I’ll go for the canned pumpkin and follow the instructions, then pour into a store bought pie shell and call it a day. But moving forward, I will definitely be making this recipe more often! Making this with the Kent pumpkin (calabaza pumpkin as we know it lol) is such a great idea! We just enjoyed our pie after Thanksgiving dinner and everyone complemented the “melt in your mouth” texture of the creamy, mousse like pumpkin filling and the crust. I give this recipe a 10/10! Wouldn’t change a thing, and the food processor makes it that much easier. I prepped the filling and pie crust the night before and left both in the fridge. It took me about 5 minutes to roll the crust and put it to bake, and just poured the filling into the prepared crust. Such a great recipe. Thank you for sharing Marion!

Avatar for A

So delicious

October 25, 2022

Roasting the pumpkin really brought out its flavor.The braided crust elevates this pie to company worthy or special occasion.

Avatar for Christina

Yummy pie

October 25, 2022

Just beautiful and delicious

Avatar for Veronica

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