Sweet, soft and perfectly spiced, this Thermomix Pumpkin Pie is the perfect way to round off your Thanksgiving Dinner!

Thermomix Pumpkin Pie plated on a table.

You can't do Thanksgiving without Pumpkin Pie!

With a delicious sweet shortcrust pastry and silky smooth pumpkin filling, this is the perfect way to round out your Thanksgiving meal.

We don't even celebrate Thanksgiving in my family, but my daughter still requests this Pumpkin Pie every year anyway!

It's up there with her other favourite Pumpkin Spice recipes, such as my Thermomix Pumpkin Spice Muffins and Thermomix Pumpkin Spice Latte.

This recipe uses my Homemade Pumpkin Spice Mix. I make up a jar and keep it in the pantry for whenever I want to make any Pumpkin Spice recipe.

I also use it to make Thermomix Pumpkin Spice Syrup, which goes in both my Thermomix Pumpkin Spice Latte and my Thermomix Pumpkin Spice Iced Coffee.

Ingredients

There are two parts to this recipe: The pie crust, and the filling.

Exact quantities are shown in the recipe card at the bottom of this post.

For the pie crust:

Plain Flour
Butter - cold from the fridge. You can use salted butter, or use unsalted butter with ½ teaspoon salt.
Water - chilled
Sugar

You can totally cheat and buy a pastry case or shop-bought pastry, but I really encourage you to try making your own.

Making homemade pastry in the Thermomix is so easy and it is definitely worth the extra effort. It is way more rewarding and tastes so much better. Plus it uses just a few store cupboard ingredients.

The secret is in making sure that the butter and water are COLD before you start - so butter straight from the fridge and chilled water.

For the Pumpkin Pie Filling:

Pumpkin Puree - canned pumpkin is best for this. Make sure it is pure pumpkin. This can be hard to find outside of North America, but you can buy it online. This is the brand I use (shop around for the best price). Alternatively, you can make your own using this Thermomix Vegetable Puree recipe but I would recommend passing it through a sieve once you have made it to ensure it is extra smooth.
Pumpkin Spice - this can also be hard to find outside of North America but is very easy to make your own. You can find my Homemade Pumpkin Spice recipe here.
Eggs
Brown Sugar
Cornflour - aka corn starch if you are from North America.
Thickened Cream - aka heavy cream
Salt

How to make Pumpkin Pie in the Thermomix

Exact step-by-step instructions are provided in the recipe card at the bottom of the post.

There are four steps to this recipe:

Make the pie crust
Make the filling
Prepare and par-bake the pie crust
Assemble & bake the pie

Step 1: Make the Pie Crust

Making a pie crust in the Thermomix is super simple. You start by adding all the ingredients to the Thermomix and mix them together for 20 seconds.

Thermomix pastry straight from Thermomix.

Tip it out onto a floured surface. When it comes out of the Thermomix, it should be crumbly. But it should come together easily when you press it together with your hands.

Pastry is best when it is handled less, so try to do this as quickly as possible. There is no need to knead it, just bring it together with your hands and shape it into a disc.

Now wrap it in plastic wrap or an airtight plastic bag and chilli it in the fridge for at least 30 minutes.

Step 2: Make the Filling

Making the filling is as simple as adding all the ingredients to the Thermomix bowl and mixing for 10 seconds!

Step 3: Prepare and Par-bake the Pie Crust

Before you start, you will need to pre-heat your oven and place a baking sheet in the oven to heat. You will place the pie on this to help prevent the bottom of the crust getting soggy. It also makes it easier to transfer the filled pie into and out of the oven.

Next, grease and flour your pie tin. An 9 inch pie/tart/quiche tin, with a removable base is best.

Once you are ready to make the crust, take your pastry from the fridge and place it onto a floured surface.

Use a rolling pin to roll it out into a large circle so that it is large enough to fill your tart tin - remember to leave enough extra on the edges to go up the sides and have a little overhang.

Press it firmly into the tin base and sides. This will help prevent air bubbles when it bakes.

Now take a fork and prick the base all over - again this will prevent air bubbles.

With any overhanging pastry, tuck it under and press it down to make a smooth edge. You can also crimp the edge to make it look pretty.

Now it's time to par-bake the pie crust. We do this to prevent the crust from getting soggy when we add the filling.

I use ceramic pie weights for this. You can also use rice or dried beans if you don't have any specific pie weights.

To blind-bake, cover the pie crust with baking paper and fill it with the pie weights (this helps prevent the pastry from rising while it bakes).

Place the pie crust on the baking sheet you put in the oven and bake it for 10 minutes with the paper on top and then (carefully! Those pie weights will be HOT) remove the paper and bake it for another 5 minutes.

Step 4: Assemble & Bake the Pie

Now, all you need to do is pour the filling into the pie crust. Fill it to just over ¾ full.

Tip: there may be some left over filling depending on the size of your pie crust. I use it to make mini pies.

Pouring Pumpkin Pie filling into pastry case.

Now place it back in the oven and bake for around 45 minutes. Transfer to a cooling rack and allow it to cool before serving.

I like to serve this with a big dollop of whipped cream!

Thermomix Pumpkin Pie