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Pumpkin Cream Pie Recipe

Pumpkin Cream Pie Recipe

By What’s Baking

A velvety pumpkin custard filling nestled in a buttery graham cracker crust, topped with clouds of sweetened whipped cream and warming autumn spices.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
An overhead shot captures a perfectly sliced pumpkin cream pie on a weathered wooden cake stand, revealing its distinct layers - the golden-brown graham cracker crust, vibrant orange pumpkin filling, and pillowy whipped cream topping dusted with cinnamon. Natural window light casts gentle shadows that highlight the pie's silky texture, while scattered cinnamon sticks, star anise, and fresh pumpkin pieces create a rustic autumn tableau. A silver vintage pie server rests beside the cut slice, showing the clean, firm edges of the perfectly set filling contrasting with the soft peaks of hand-whipped cream.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Graham Cracker Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Pumpkin Filling:</li><li class="ingredients-single-item">425g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">250ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Food processor (for crushing graham crackers)</li><li class="equipment-single-item">Measuring jug</li><li class="equipment-single-item">Fine mesh sieve</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Place the graham crackers in a food processor and pulse until you have fine crumbs. If you don't have a food processor, place them in a sealed plastic bag and crush with a rolling pin. Transfer to a bowl and mix in the sugar and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the melted butter over the crumbs and stir until the mixture resembles wet sand. Every crumb should be moistened – this ensures your crust will hold together perfectly when sliced. Press the mixture firmly into the bottom and up the sides of your pie dish, using the bottom of a measuring cup to create an even surface.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the crust for 8-10 minutes until lightly golden and fragrant. The short baking time sets the crust and prevents sogginess. Cool completely on a wire rack while preparing the filling. Leave the oven on.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, in a large bowl, whisk together the pumpkin puree, heavy cream, sugar, eggs, vanilla, and all the spices until smooth and well combined. For an extra-silky texture, pass the mixture through a fine-mesh sieve to remove any fibrous bits from the pumpkin – this extra step makes a noticeable difference in the final texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the filling into the cooled crust. If your filling comes up higher than your crust, that's fine – it will set beautifully. Tap the pie dish gently on the counter a few times to release any air bubbles trapped in the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 40-45 minutes, or until the center is almost set but still slightly wobbly when gently shaken – like a just-set custard. The filling will continue to firm up as it cools. If the crust edges begin to brown too quickly, shield them with strips of aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the pie to cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or preferably overnight. Chilling is crucial for the filling to fully set and for the flavors to develop. Don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Just before serving, prepare the whipped cream topping. In a chilled bowl, whip the cold heavy cream with an electric mixer until soft peaks begin to form. Gradually add the powdered sugar and vanilla, then continue whipping until firm peaks form. The cream should hold its shape but still look smooth and not grainy – overwhipping will give you butter!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread or pipe the whipped cream over the chilled pie, leaving a border of pumpkin filling visible around the edges for visual appeal. Dust lightly with ground cinnamon for a beautiful finish. Serve immediately or return to the refrigerator until ready to serve.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. The pie will keep, covered in the refrigerator, for up to 3 days, though the crust will gradually soften. For the best texture and flavor, enjoy within 24 hours of adding the whipped cream topping.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 385 calories
🥑 Fat: 24 g
🧈 Saturated Fat: 14 g
🍞 Carbohydrates: 39 g
🍭 Sugar: 26 g
🍗 Protein: 5 g
🫀 Cholesterol: 130 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use fresh pumpkin instead of canned puree in my custard pie?

Yes, you can use fresh pumpkin! Cut a sugar pumpkin in half, remove seeds, roast until tender (about 45 minutes at 190°C), then puree the flesh. Be sure to strain the homemade puree through cheesecloth to remove excess moisture—this prevents a watery filling and ensures the perfect silky texture.

Why is my pumpkin custard filling not setting properly?

Your filling might not set if it's underbaked, contains too much liquid, or wasn't chilled long enough. Ensure you bake until just set with a slight wobble, strain the filling to remove excess moisture, and chill for at least 4 hours (preferably overnight). The eggs need to properly coagulate for the custard to set.

What's the difference between pumpkin cream pie and traditional pumpkin pie?

Pumpkin cream pie features a silkier, more custard-like texture compared to traditional pumpkin pie. It typically uses a graham cracker crust instead of pastry, incorporates more heavy cream for richness, and is always topped with whipped cream rather than having it as an optional garnish.

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