Photo of Pumpkin pie by WW

Pumpkin pie

Points® value
Total Time
1 hr 15 min
5 min
1 hr 10 min
A spooktacular pie that all of the family will love.


Butternut Squash

450 g, or pumpkin, peeled, deseeded & cubed

Light Evaporated Milk

205 ml

Egg, whole, raw

1 medium, raw, beaten

Light Brown Sugar

100 g

Ground Cinnamon

½ teaspoon(s), level

Ground Ginger

½ teaspoon(s), level

Filo Pastry

80 g

Icing Sugar

1 teaspoon(s), heaped, to decorate


  1. Place the squash in a lidded pan and cover with cold water. Cover, bring to the boil and simmer for 25–30 mins until tender. Drain well and then mash with a potato masher and allow to cool.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the evaporated milk in a large bowl with the egg, sugar and spices, and whisk together with a fork. Stir in the mashed squash and combine thoroughly.
  3. Line a 23cm (9in) diameter flan or pie dish with the filo pastry by first layering the sheets with the edges overlapping. Then fold back the excess pastry into the dish, leaving a little excess sticking up to form a lip around the circumference.
  4. Pour the filling into the pastry case, place the pie on a baking tray and bake for 35–40 mins until golden and firm to the touch. Cover the pie with some foil if the pastry starts to brown too much.
  5. Cool a little, then remove from the tin and cut into wedges. Dust with the icing sugar to serve.