Delicious Creamy Pumpkin Pie

Cassie *


I am definitely not a fan of thick, waxy pumpkin pie like they serve in many restaurants. I love a creamy, custard type pie. This pie may take a bit longer to make than the average, but oh so worth it. I made a pumpkin pie fan out of my niece with this pie...:))


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(Recipe adapted from Cook's Illustrated, November 2008)

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★★★★★ 5 votes
9 inch pie
1 Hr 5 Min


1 c
heavy cream
1 c
whole milk
eggs, plus 2 yolks
1 tsp
vanilla extract
(15-ounce) can pumpkin
(15-ounce) can, drained candy yams
3/4 c
1/4 c
maple syrup
2 tsp
grated fresh ginger
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1 tsp
baked pie shell, still warm


1Adjust the oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 400 degrees F.

2Whisk cream, milk, eggs, yolks, and vanilla together in medium bowl.

Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg, and salt in large saucepan and cook, stirring constantly mashing yams against sides of pot, until thick and shiny, 15-20 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Whisk mixture and transfer to warm prebaked pie shell.

Step 3 Direction Photo

3Place pie on heated baking sheet in oven and bake pie for 10 minutes. Reduce oven heat to 300 degrees and continue baking until edges of pie are set, 20-35 minutes longer. Instant read thermometer inserted in center should read 175 degrees. Transfer pie to wire rack and cool to room temperature, about 4 hours.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #pumpkin