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14Ingredients
100Minutes
190Calories
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Ingredients
US|METRIC
9 SERVINGS
- pie crust (Homemade, , full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- 15 oz. pumpkin puree (about 2 cups; 450g)
- 3 large eggs
- 1/4 cup dark brown sugar (or packed light)
- 1 Tbsp. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. grated nutmeg ( ground or freshly)
- 1/8 tsp. ground cloves
- 1/8 tsp. ground pepper (fresh)
- 1 cup heavy cream
- 1/4 cup milk (I use 1% - any is fine)
- 1 large egg (beaten with 1 Tablespoon milk)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium300mg13% |
| Potassium180mg5% |
| Protein4g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A160% |
| Vitamin C4% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
James H. a year ago
I love this recipe and have used it for years. I needed to make a diary free version so I swapped the cream for coconut milk cream and I swapped the milk for oat milk. The batter tasted a little like coconut but after baking and cooling its barely noticeable and the pie came out just as good as the dairy version.
DiDi 3 years ago
It was great but something I find weird is that shortening is supposed to make it sturdier, yet it crumbles easier than an all butter recipe
Ruthie Levy 3 years ago
I was very happy with how this turned out. I made a cookie crumb crust because I have no patience or talent for pie crusts. I also used 1 whole egg and 3 egg yolks rather than 3 whole eggs (a recommendation I read in another recipe). I would make this again (and maybe one day will be brave enough to take a stab at making the pie crust as well).
Kim Corella 3 years ago
This is by far the best pumpkin pie I have ever tasted!! I roasted a pumpkin instead of the store bought and followed the recipe. Simply AAAAMMMAAZIINNNGGG!!! This is going in my permanent cook book.
Rebecca S 4 years ago
This made enough to fill two store bought pie crusts. Make one for now and freeze the other one for later. Also, one can of pumpkin puree is enough, even though it is slightly less than the two cups the recipe asks for.
Naimeru 5 years ago
Even with a storebought crust (because I was lazy today) the filling was SO good. This will be my go-to recipe from now on.
2021 update: a year later and I’m still loving this recipe! The flavor is the best.
2023 update: I need to print and save this recipe so I never lose it! It’s obvious this is the pie I’ll be baking for the rest of my life. 😂
Joe Gaither 5 years ago
I’ve been hunting for years for the perfect pumpkin pie and this one fits the bill! Perfect balance of sweetness and spices to pumpkin flavor and the cream adds an unctuousness that is missing in modern recipes. A definite holiday keeper!
Bryan G. 8 years ago
I made it without the crust because i had no flour but wanted pumpkin pie... tastes like old fashion pie