Pumpkin Pie (For Holidays)
A Singapore-style holiday pumpkin pie — baked from scratch with spiced pumpkin filling and a crisp butter crust, perfect for year-end makan and potlucks.
About this dish
This pumpkin pie brings a comforting Western holiday classic into Singapore homes, where end-of-year gatherings, office potlucks and family reunions often blend local tastes with international favourites. Think HDB void-deck potluck meets Tiong Bahru bakery — a flaky butter crust holding a smooth, warmly spiced pumpkin filling that’s both familiar and festive.
In Singapore the pie works well for Christmas dinners, office year-end parties, or a weekend brunch in the East Coast living room after a picnic. The texture is silky and custardy with warm cinnamon, ginger and nutmeg notes; the crust should be crisp and slightly crumbly. For a local twist try serving slices with a drizzle of gula Melaka caramel or a dollop of pandan-scented whipped cream to nod to regional flavours.
This recipe balances pantry-friendly convenience (canned pumpkin puree or roasted local kabocha) with classic baking technique — blind-baking the crust to prevent sogginess, tempering eggs, and baking until the filling is just set with a slight wobble at the centre. I’ll include tips for common Singapore ovens, ingredient swaps from NTUC or Cold Storage, and make-ahead notes so busy parents and hosts can enjoy the celebration instead of being stuck in the kitchen.
Ingredients
- 250 g plain (all-purpose) flour, plus extra for dusting
- 1 tsp caster sugar
- 1/2 tsp fine salt
- 170 g unsalted butter, very cold and cubed
- 4–6 tbsp ice water
- 425 g pumpkin puree (1 can) or 450 g roasted kabocha pumpkin, sieved
- 150 g light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves or a pinch
- 1/2 tsp fine salt (for filling)
- 200 ml evaporated milk (or 200 ml full-cream milk + 50 ml heavy cream)
- 1 tbsp cornflour (optional, for firmer set)
- Zest of 1 orange (optional, brightens flavour)
- To serve: 150 ml whipping cream, lightly sweetened, or pandan whipped cream
- Garnish: toasted pumpkin seeds, extra grated nutmeg, flaky sea salt
- Optional local twist: 2 tbsp gula Melaka syrup for drizzling
Step-by-Step Method
- Make the pastry: In a large bowl, whisk together 250 g plain flour, 1 tsp sugar and 1/2 tsp salt. Rub in 170 g cold cubed unsalted butter with fingertips or a pastry cutter until mixture resembles coarse breadcrumbs with some pea-sized lumps.
- Add iced water, 1 tbsp at a time, tossing until dough just comes together; avoid overworking. Form into a disc, wrap in cling film and chill in the fridge for at least 30 minutes (up to 2 days).
- Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll the chilled pastry into a circle about 3 mm thick and large enough to line a 23–25 cm pie tin. Transfer to tin, trim and crimp edges, then chill for 15 minutes.
- Blind-bake the crust: Line the pastry with baking paper and fill with baking weights or rice. Bake for 12–15 minutes until edges are just set. Remove weights and paper, then bake another 6–8 minutes until the base looks dry but not browned. Reduce oven to 180°C (160°C fan).
- Prepare the filling: In a mixing bowl, whisk 425 g pumpkin puree with 150 g light brown sugar, 2 eggs, 1 tsp vanilla, spices (cinnamon, ginger, nutmeg, cloves), 1/2 tsp salt and 200 ml evaporated milk until smooth. Add 1 tbsp cornflour if you prefer a slightly firmer set. Taste and adjust sweetness — like zi char stalls balance seasoning, adjust to your liking.
- Temper and fill: Pour a few tablespoons of the warm filling into the eggs if your eggs are cold to avoid curdling, then mix and pour all filling into the pre-baked crust. Smooth the top.
- Bake at 180°C (160°C fan) for 35–50 minutes until the filling is mostly set with a gentle wobble in the centre — a skewer inserted near the centre should come out mostly clean. If the crust browns too quickly, cover edges with foil.
- Cool and chill: Let the pie cool on a rack for at least 2 hours, then chill in the fridge for 2–4 hours or overnight to fully set. Pumpkin pie firms up as it cools.
- Serve: Bring to just below room temperature before serving. Top with lightly sweetened whipped cream (or pandan whipped cream), a drizzle of gula Melaka if using, and toasted pumpkin seeds. Sprinkle a little grated nutmeg or flaky salt for contrast.
- Storage and reheating: Store covered in the fridge for up to 4 days. For best flavour, slice and serve chilled or warm briefly in a 150°C oven for 8–10 minutes.
Tips & Serving Ideas
- Canned pumpkin puree (look for pumpkins or kabocha in NTUC, Cold Storage or Sheng Siong) saves time — if using fresh, roast cubes until tender and blitz until smooth, then drain excess water.
- For a flakier crust keep the butter very cold and handle the dough as little as possible. Chilling between steps helps prevent shrinkage.
- Watch oven types: if you have a fan-forced oven reduce the listed temperatures by 15–20°C. Use the gentle wobble test rather than a firm centre to avoid overbaking.
- Swap evaporated milk with 200 ml full-cream milk + 50 ml heavy cream if evaporated milk is hard to find locally; both Napolina and Carnation are commonly available in supermarkets.
- To give a Singapore twist, stir 1–2 tbsp of melted gula Melaka into the filling or drizzle on top before serving for caramelised palm sweetness.
- Make ahead: the pie keeps well — bake a day ahead and refrigerate. This frees you up on the day of a gathering or potluck.
- Adjust spice heat to taste: if younger family members prefer milder flavours, reduce ground ginger and cloves; for a bolder profile, increase cinnamon.
- Leftovers make great lunchbox treats — pack chilled slices in an airtight container, or warm briefly before serving.
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