Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Our Pumpkin Cream Pie Recipe is a creamier, silkier alternative to conventional pumpkin pie. It’s all of the seasonal pumpkin spice yumminess with a decidedly more elegant twist. Our super-simple Graham cracker crumb crust adds a pleasing, salty-sweet, crunchy contrast to the whipped filling. Already have an account?
No-bake ease! You won’t take up oven space with this creamy pumpkin pie recipe. The crust is no-bake; you cook the filling on the stovetop. Make-ahead pie: This pie takes only 30 minutes to prepare, then pop it in the fridge to chill overnight. This is a huge bonus when you’re hosting holiday dinners! Delectably soft and velvety: If you’re a pumpkin lover but aren’t a fan of the typical dense (sometimes rubbery!) pumpkin pie, this whipped, light Pumpkin Cream Pie is what you’ve been dreaming of. Perfectly pumpkiny! This recipe has the ideal complement of spices that don’t overwhelm the beautiful pumpkin flavor.
Growing up in Ireland, I didn’t have many pumpkin desserts, but after moving to California, I absolutely fell in love with all things pumpkin. Search “pumpkin” on BiggerBolderBaking, and you’ll see that I’ve made up for lost time! Dive into pumpkin spice flavor with Pumpkin Cinnamon Rolls with Pumpkin Butter, Homemade Pumpkin Spice Coffee Creamer, Crock Pot Pumpkin Cobbler, and Gemma’s Best Ever Pumpkin Bread.
Table of Contents
What is Pumpkin Cream Pie?
Pumpkin Cream Pie is a no-bake pumpkin pie made with a cookie crust. It’s filled with spiced pumpkin custard, and the pie is chilled before serving. Our Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie. In our recipe, the pumpkin custard is with egg yolks, whipping cream, milk, and pumpkin instead of the typical evaporated milk and whole eggs. This results in a smooth, velvety, pudding-like texture that isn’t as thick and solid as standard pumpkin pie. Pumpkins were a staple in Native Americans’ diets. They introduced the vegetable to colonial settlers, and a recipe for pumpkin pie first appeared in 1796 in the book American Cookery by Amelia Simmons. Over the years, the colorful pie became a staple at Thanksgiving dinner. When Libby’s began to can pumpkin in the early 20th century, the pie became easier to make and a perennial favorite!
Tools You Need
Mixing bowl Measuring cups Measuring spoons Glass measuring jug Kitchen scale (optional) 9-inch (23 cm) pie tin Heatproof bowls Fine mesh sieve Whisk Medium saucepan
Key Ingredients and Why
1 Cookie Crust
Provides a crumbly, buttery base fir the pie.
Dark brown sugar
Dark brown sugar gives the filling a warm molasses sweetness. It’s best to use dark brown sugar here as its molasses content is twice as much as light brown sugar, giving it a bolder flavor. Learn how to make your own brown sugar, and how to make your light brown sugar into dark brown sugar.
Corn starch
Cornstarch thickens the filling by absorbing the excess liquid and helps form a stable structure.
Pumpkin pie spice, cinnamon, and ginger
Pumpkin pie spice (cinnamon, ginger, allspice, nutmeg, and cloves) add zippy, aromatic notes that are the essence of fall. You can also use blends called “apple pie spice” and “mixed spice.” A small additional amount of ginger and cinnamon bumps up the warmth. For the most impactful flavor, make sure your spices are fresh!
Salt
Salt enhances all of the flavors and balances out the sweetness.
Egg yolks
The egg yolks blend the ingredients together, making a consistently smooth pumpkin cream texture. Egg yolks give the custard a velvety mouthfeel and rich flavor. During cooking, the egg yolks coagulate to thicken the filling.
Whole milk
Whole milk gives the pumpkin custard a wonderful creaminess and silkiness. It’s important to use whole milk with heavy cream in this recipe, as it lightens the filling, so it’s lush but not dense.
Heavy whipping cream
Heavy whipping cream, with a 36% fat content, makes this filling amazingly thick and billowy. Cream’s natural dairy sugars contribute to the flavor, with freshness that develops caramelly notes during cooking.
Pumpkin purée
Canned pumpkin purée gives the pie pure pumpkin flavor and a smooth texture. Alternatively, you can use sweet potato or butternut squash puree. You can also easily make your own Homemade Pumpkin Purée!
Butter
Butter retains moisture, helps bind the filling, and contributes to the smooth texture. Importantly, butter adds rich salty-sweet flavor and develops toasty notes through cooking.
Vanilla extract
Vanilla’s warmly sweet, floral, subtly spicy notes complement the pumpkin and spice flavors.
How to Make Pumpkin Cream Pie
Prepare
Make the pumpkin filling
Assemble the pie and chill
Gemma’s Pro Chef Tips
The no-bake cookie crust is quite delicate. If you would like something a bit firmer, bake the crust (without the filling) at 350°F (180°C) for 10 minutes. Let cool completely before filling. This filling is lightly spiced, which we like for this pie. Be sure to taste it before filling your pie, and bump up the spices if you want. Instead of making a pie, you can chill the filling in small cups to make individual puddings. Use Graham crackers, vanilla biscuits, or even gingersnap biscuits to really compliment the spiced pumpkin filling.
Make Ahead and Storage Instructions
Make ahead instructions: If you would like to make this pumpkin spice cream pie up to two days ahead of time, freeze the Graham cracker crust until firm, then brush with a little melted white or dark chocolate. Let this harden and then let the filling cool to room temperature before spreading it into the crust. The chocolate will prevent the moisture in the filling from making the crust soggy. How to store leftovers: Cover leftover pumpkin cream pie loosely with plastic wrap and store in the fridge for up to two days.
How do I make sure my filling is smooth and creamy?
Your egg yolks should be at room temperature, and adding cold egg yolks could curdle curdling. Be sure to sieve the filling if you want to ensure that it’s extra smooth.
Can I use fresh pumpkin in this pie?
Yes, you can roast and puree your own pumpkin or other squash instead of canned puree. Both butternut and orange kabocha squash would make delicious fillings. You can also make a batch of your own pumpkin purée and freeze the leftovers to use in other pumpkin recipes. Do not use canned pumpkin pie filling in this recipe, as it contains other ingredients besides pumpkin. Instead, buy pure pumpkin purée.
Can I make this pie without eggs?
Egg yolks are a key ingredient in this pie, and egg substitutes would not give you a satisfactory result.
More Custard and Cream Pie Recipes
Irresistible Buttermilk Pie Portuguese Custard Tart Southern Egg Custard Pie Classic Chess Pie Creamy Coconut Custard Tart
