Pumpkin Cream Pie Recipe
Shaziya
This Pumpkin Cream Pie is a dreamy blend of velvety pumpkin filling and luscious whipped cream, all nestled in a crisp, buttery crust. With just 30 minutes of prep and a few hours to chill, it’s an effortless treat that feels indulgent yet approachable.
Prep Time 30 minutes mins
Total Time 3 minutes mins
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
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.
Keyword cream pie, dessert, homemade, pumpkin, Thanksgiving