My daughter loves homemade pumpkin pie and it’s for her that I make it every Thanksgiving and Christmas. It’s become a family tradition ever since I first made this pumpkin pie recipe back in 2009. This pie and my French Silk Pie are always a part of our holiday celebrations.
The Perfect Pumpkin Pie
Years ago I found a pumpkin pie recipe within my growing collection of cookbooks. I’m not one for a standard pumpkin pie, though my daughter loves them. I didn’t want her to “suffer” through eating the whole pie herself, so it was important that I find a recipe that I enjoyed as well.
RELATED: Whether it be Thanksgiving, Christmas, birthday, family gathering or special occasion, this collection of 35+ Crisps and Cobbler Recipes will surely have a dish that will please you and your guest’s palettes!
Related Recipe – Stabilized Whipped Cream
The one I chose was called Perfect Pumpkin Pie from The Complete Book of Pies: 200 Recipes from Sweet to Savory
I think what caught my eye on this particular recipe is that it used heavy whipping cream in the filling. I knew the addition of the cream in this recipe would make it a bit less dense and more custard-like, making it more enjoyable for me.
The verdict? Fabulous! I am slowly becoming a pumpkin pie fan, and I definitely ate my fair share of this little marvel. It was delicious and creamy, had great pumpkin flavor and was a hit with everyone. This recipe is a definite keeper!
For this pumpkin pie you will need:
- 2 cups pumpkin puree
- 3/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 3 eggs
- 3/4 cup heavy whipping cream (recipe calls for 35% whipping cream)
- 2 tbsp pure maple syrup
Helpful kitchen tools:
Pie Crust and Tips
If you would like the pie crust recipe that I used, go to Erin’s post here or use your favorite crust or a store-bought refrigerator crust will work as well (I recommend Pillsbury pie crusts, they just seem to work the best, in my opinion).
If you would like to get artistic with your pies this year, be sure to check out Renee’s Turkey Crust – it’s so adorable!
Don’t miss our pumpkin hand pies either, great for on the go! Or, of course, a classic Pumpkin Bread with Maple Glaze. We’ve also put together a pumpkin cobbler for those that don’t want to fuss with a crust. And of course, every year I make at least two of my Pumpkin Roll, always the hit of the party!
I’ve also put together a pie resource of sorts with all sorts of pie crust recipes, homemade pie fillings and spice mixes, resources for pie making success, recipes for cream pie, fruit pie, holiday pie and even slab pies! You can see all of the pie, crust and mix recipes here.
More Pie Recipes
- Blueberry Pie
- Mini Pumpkin Pies
- Banana Cream Pie
- Homemade Apple Pie
- No Bake Peanut Butter Pie
- Perfect Pumpkin Pie Recipe
- Southern Buttermilk Pie
- How to Make Pie Crust
Perfect Pumpkin Pie
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 cups pumpkin puree
- ¾ cup packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 3 large eggs
- ¾ cup heavy whipping cream
- 2 tbsp pure maple syrup
Whipped Topping
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
Things You'll Need
Before You Begin
Instructions
- Preheat oven to 350 F.
- Parbake your crust in a 9" deep dish pie plate. Let cool for ten minutes.
- Use a food processor to combine the pumpkin, brown sugar, and all four spices until smooth. Next add the eggs, one at a time, pulsing briefly after each addition. Add the cream and syrup and pulse just until smooth.
- Pour filling into crust and bake 60-65 minutes or until puffed around the edge and firm in the center.
- Let pie cool completely on a wire rack. Refrigerate for about an hour after cooled.
Whipped Topping
- Beat heavy cream with powdered sugar until firm peaks form and spread on top of pie. Optionally, you can sprinkle with a little cinnamon sugar for garnish.
- Keep refrigerated until ready to serve.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Roasted Turkey - November 14, 2024
- Pumpkin Cinnamon Chip Cookies - November 11, 2024
- Deviled Eggs - November 4, 2024
Connie Sell says
How long do you pre-bake the crust? Good idea as sometimes the crust doesn’t always get done. Thank you.
Amanda says
You'll love it if you do!
Snooky doodle says
think I should try this one since my last pie was a disaster. this one looks so so good :)
Amanda says
Thanks everyone, I will definitely be making this pie again, too good!
Allie says
WOW – YUM. love this! such a great idea to put the whipped cream right on it – i usually overload my pie with it anyway!
Ingrid says
Did you do something different with this batch of photos? They all look great though I'm certain it helped that your pie is beauty in it's own right!
Now can I have my bite?
~ingrid
bridget {bake at 350} says
Yes, I DO want a bite as a matter of fact! That looks fabulous!
Karen says
I'm not crazy about regular pumpkin, either, but this looks just different enough that I might be able to eat 1/2 pie! LOL
Jelli Bean says
Yes, I want a bite; a BIG one! This looks great. I like that this recipe doesn't call for a can of evaporated or sweetened condensed milk. I'd much rather the cream route. Looks delicious. Good luck finding the pumpkin cheesecake recipe.
Marie says
Great looking pie Amanda!! I never liked pumpkin pie when I was a child, but have come to love it now! Yet another cookbook for me to oggle and wish for!
Culinary Cory says
Great looking pie. The crust looks perfect.
Chow and Chatter says
oh this does look perfect your daughter must have been a happy camper!
bean says
Gorgeous pie, I am definitely going to give this a try. Great photo's too:)
Cakelaw says
That pie looks amazing Amanda!!! You'd never believe it, but I have never tasted Pumpkin pie – this one looks sooooooooooo good. I am with you on the pastry thing – I normally use Dorie's sweet tart dough because there is no rolling out.
LDH says
Yes, yes, yes! I want a bite! Beautiful pie!
Amanda says
Thank you Shelby!!
That's good to know Tiffany. I get really frustrated when making pies :-p
Thanks Nanny!!
Flourchild – thank you! The plate is a blueish gray, more toward the gray side. Found it at a thrift store for $0.50 :) Gotta love thrift stores for kitchen props!
Flourchild says
Yes in fact I do want a bite! What a beautiful pumpkin pie, I love the layers of pumpkin and whipped cream. My son loves pp, I may have to make this recipe for him!
I LOVE your plate (is it grey) well I love the edges of the plate, so pretty!
Nutmeg Nanny says
Wow this looks absolutely awesome! I love the look of the pie and the texture sounds lovely. I totally could go for a slice right now :)
Tiffiny Felix says
I love pumpkin pie! This one looks so delicious! About your pie crust, I think most bottom crusts don't cook all the way in the center. My pies, pies I get from bakeries…they all seem to have this problem. Pre-baking can help, but I don't know if it solves the problem toally. :)
HoneyB says
Amanda, this looks great! Your photos are awesome.