top of page

Pumpkin Pie

1hr 20min



Even though Thanksgiving isn't celebrated in the UK, Vincent Price Legacy UK curator Peter Fuller gets into the spirit each year by cooking up this tasty Pumpkin Pie recipe from Mary and Vincent Price’s Come into the Kitchen Cook Book.

Pumpkin Pie


  • Make pie shell and chill.

  • Combine eggs, cream, sugar, salt and spices.  

  • Pour into pie shell

  • Bake

  • Chill before serving

How to make

Make the pie shell with a high scalloped edge, and refrigerate for several hours.

Preheat the oven to 425°F.

In a large bowl (with a pouring lip if you have one) combine the pumpkin with the eggs, then the cream, sugar, salt and spices. Blend well and pour into the chilled pie shell.

Bake for 15 mins, then reduce heat to 350°F and bake for 50-65 minutes more, or until a knife inserted in the centre of the pie comes out with only a few flecks clinging to it.

Chill before serving.


1 9-inch unbaked pie shell
1 ½ cups canned or mashed cooked pumpkin
3 eggs, well beaten
1  ½ cup heavy cream
¾ cup granulated sugar
½ tsp salt
1 tsp ground mace
½ tsp ground nutmeg
½ tsp ground ginger

bottom of page