This Pumpkin Cream Pie is a dreamy blend of velvety pumpkin filling and luscious whipped cream, all nestled in a crisp, buttery crust. The smooth, spiced pumpkin layer is perfectly balanced with a light, airy topping, creating a dessert that’s both rich and refreshing. With just 30 minutes of prep and a few hours to chill, it’s an effortless treat that feels indulgent yet approachable.
Every bite delivers a symphony of flavors—warm cinnamon, nutmeg, and ginger mingling with the creamy pumpkin base. The contrast of textures, from the silky filling to the crunchy crust, makes it irresistible. Whether for a cozy fall gathering or a sweet weeknight surprise, this pie is sure to impress with its comforting, autumnal charm.
Ingredients for Pumpkin Cream Pie
- Pie Crust: 1 cookie crust (store-bought or homemade)
- Pumpkin Cream Pie Filling:
- ⅔ cup (4 oz/115 g) dark brown sugar (light brown sugar works too)
- 3 tablespoons cornstarch
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice (or make your own blend)
- ½ teaspoon salt
- ¼ teaspoon ginger
- 3 large egg yolks, at room temperature
- 1 ½ cups (12 fl oz/360 ml) whole milk (substitute with half-and-half for extra richness)
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- ½ cup (4 oz/115 g) canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons (1 oz/30 g) butter, softened
- 1 teaspoon vanilla extract
- For Garnish: Whipped cream (freshly whipped is best)
Step-by-Step Instructions
- Prepare the crust: Line the bottom and sides of a 9-inch (23 cm) pie pan with the cookie crust. Refrigerate while you prepare the filling.
- Set up for straining: Place a medium heatproof bowl with a fine mesh sieve on top next to the stove.
- Mix dry ingredients: In a medium saucepan, whisk together the dark brown sugar, cornstarch, pumpkin pie spice, cinnamon, salt, and ginger.
- Combine wet ingredients: In a separate medium bowl, stir the egg yolks, milk, and cream together. Pour this mixture into the dry ingredients and whisk to combine.
- Cook the filling: Cook the mixture over medium heat, whisking constantly until thickened and bubbling. Keep cooking for 2 full minutes while it bubbles, stirring constantly, to fully activate the cornstarch.
- Strain the filling: Immediately pour the filling through the sieve to stop the cooking and catch any solids.
- Add final ingredients: Stir in the pumpkin puree, butter, and vanilla extract until smooth.
- Assemble the pie: Spread the filling into the prepared crust. Smooth the top and return to the refrigerator to fully chill for at least 3 hours or up to overnight.
- Garnish and serve: Just before serving, garnish with a generous amount of freshly whipped cream.
Perfect Pairings: Serving Suggestions
This Pumpkin Cream Pie is a showstopper on its own, but you can elevate it with a few thoughtful touches. Serve each slice with a drizzle of caramel sauce or a sprinkle of toasted pecans for added texture and flavor. Pair it with a warm cup of spiced chai tea or a glass of sweet dessert wine for a cozy, autumnal treat.
Make It Ahead: Storage Tips
This pie is perfect for prepping in advance! Once assembled, it can be stored in the refrigerator for up to 3 days. To prevent the whipped cream from deflating, add it just before serving. If you need to store leftovers, cover the pie tightly with plastic wrap or place it in an airtight container to keep it fresh.
Time-Saving Tricks for Busy Bakers
Short on time? Use a store-bought cookie crust to skip the homemade step. You can also prepare the filling a day ahead and refrigerate it separately, then assemble the pie the next day. For the whipped cream, opt for a pre-made version or use a hand mixer to whip it up in just a few minutes.
Equipment Essentials for Success
To make this recipe a breeze, ensure you have a fine mesh sieve for a smooth filling and a whisk to prevent lumps. A 9-inch pie pan is ideal for the crust, and a medium saucepan with a heavy bottom will help evenly cook the filling without scorching.
Common Questions Answered
Wondering if you can use fresh pumpkin instead of canned? Absolutely! Just roast and puree it until smooth. Can you freeze this pie? It’s best enjoyed fresh, as freezing may alter the texture of the creamy filling. For a lighter version, swap heavy cream with half-and-half, though the filling may be slightly less rich.
Pumpkin Cream Pie Recipe
Ingredients
Pie Crust
- 1 cookie crust
Pumpkin Cream Pie Filling
- ⅔ cup dark brown sugar 4 oz/115 g
- 3 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon ginger
- 3 large egg yolks at room temperature
- 1 ½ cups whole milk 12 fl oz/360 ml
- ½ cup heavy whipping cream 4 fl oz/120 ml
- ½ cup canned pumpkin puree 4 oz/115 g
- 2 tablespoon butter 1 oz/30 g, softened
- 1 teaspoon vanilla extract
- Whipped cream for garnish
Instructions
- Line the bottom and sides of a 9-inch (23 cm) pie pan with the cookie crust and refrigerate while you prepare the filling.
- Place a medium heatproof bowl with a fine mesh sieve on top next to the stove.
- In a medium saucepan, whisk together the brown sugar, cornstarch, pie spice, cinnamon, salt and ginger.
- Stir the egg yolks, milk and cream together in a medium bowl, then pour into the dry ingredients and whisk to combine.
- Cook the mixture over medium heat, whisking constantly until thickened and bubbling.
- Keep cooking for 2 full minutes while it bubbles, stirring constantly, to fully activate the cornstarch.
- Immediately pour the filling through the sieve to stop the cooking and catch any solids.
- Stir in the pumpkin puree, butter and vanilla extract until smooth, then spread this into your prepared crust. Smooth the top and return to the refrigerator to fully chill for at least 3 hours and up to overnight.
- Just before serving, garnish with a generous amount of freshly whipped cream.
