This pumpkin cream pie is a delicious alternative to a classic pumpkin pie. It features rich pumpkin pudding, my favorite homemade pie crust, and shards of pepita brittle!
Classic pumpkin pie is a little too flan-like for me. I love cream pies though, and pumpkin treats.
Enter: what’s very possibly the BEST pumpkin pie recipe from scratch.
This pumpkin cream recipe is essentially a rich pumpkin pudding in my favorite pie crust, classed up with shards of pepita (pumpkin seed) brittle. Gorgeous!
This isn’t a pumpkin cream pie with cream cheese. No, I’ve made a pumpkin pudding as the filling.
It’s truly a perfect Thanksgiving pumpkin pie. Plus, it’s just as delicious as a day-after-Thanksgiving breakfast as the original pumpkin pie varieties!
Do you eat pie the morning after Thanksgiving? I do. Some of my faves are of course apple pie or crisp. Or Berry Pie with ice cream YES! An excuse to eat ice cream for breakfast!
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Ingredients in Pumpkin Cream Pie
The filling of this delicious cream pie doesn’t need to be baked. I make a pumpkin pudding. It’s like a vanilla pastry cream with pumpkin puree and spice.
The filling is a simple mixture of brown sugar, cornstarch, half and half, and egg yolks.
I flavored the pumpkin pie filling with pumpkin pie spice. For added depth of flavor, I included a little molasses.
And, of course, I can’t forget the pumpkin puree!
How to Make Pumpkin Cream Pie
The beauty of this pumpkin dessert is that it satisfies the cream pie fans and the classic pumpkin pie lovers alike.
Step 1: Pre-bake the pie crust
Sure you can buy a frozen pie crust and bake it, or use pre-made pie dough, but I have the most delicious pie crust recipe. Plus, I give you tips for absolute success.
Step 2: Make the pumpkin seed brittle
You’ll want to make the pumpkin seed brittle ahead of time and set it aside to use as a garnish.
Step 3: Make the pumpkin custard
Just like pudding, you can mix the ingredients in a saucepan, whisk them together over heat, and simmer until thick.
Step 4: Fill the pie crust and chill
A pumpkin cream pie can be made ahead and chilled in the fridge. This helps it to set and hold its shape for slicing.
Step 5: Top the pie
Dollop on fluffy whipped cream and top with crunchy and sweet brittle.
This pie is delicious! It might win you the pie contest this year! Happy Thanksgiving!
How to Serve Pumpkin Cream Pie
Since this pie is a custard pie, it’s delicious with whipped cream.
Like any pudding or custard pie, the fluffy, white topping is a must. Sure you can serve it with ice cream, but since it’s already chilled, the whipped cream is my favorite option.
Even better, I’ve added a crunchy pepita brittle, made from caramelizing sugar and adding pumpkin seeds. The perfect accompaniment to a silky, creamy pie.
Should Pumpkin Pie Be Refrigerated?
Yes, because pumpkin pie has a custard-like filling, it must be refrigerated.
How Long Does Pumpkin Pie Last in the Fridge?
It will last up to five days. I recommend covering it with foil to prevent the crust from drying out.
Can Pumpkin Pie Be Frozen?
Because this is an egg custard pie, it is best not to freeze it. Freezing pudding causes it to expand and release liquid. Eat this pie right out of the fridge after you make it!
More Easy Thanksgiving Pie Recipes:
Pumpkin Cream Pie
Ingredients
Filling:
- ⅔ cup dark brown sugar
- 5 tablespoon cornstarch
- 2 ½ cups half-and-half
- 6 egg yolks beaten
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoon unsulphered molasses
- ⅔ cup pumpkin puree
Pepita bark:
- ¾ cup granulated sugar
- ⅓ cup hulled pumpkin seeds (pepitas)
Whipped cream:
- 1 ¼ cups heavy cream
- 3 tablespoon confectioners’ sugar
Instructions
Make the filling:
- In a large, heavy saucepan, whisk together brown sugar, cornstarch and half-and-half. Place over medium-high heat and stir until sugar is just dissolved, about 2 minutes.
- Whisk in egg yolks, pumpkin pie spice, salt, molasses and pumpkin puree. Reduce heat to medium and cook, stirring constantly to prevent clumping, until pudding thickens and just boils, 10 to 15 minutes.
- Remove from heat. Place pan in a bowl of ice and water and stir occasionally until custard cools.
- Remove from ice bath, dry pan bottom and transfer custard to prepared crust. Smooth surface and cover with plastic wrap, gently pressing wrap onto surface of pudding; refrigerate 3 hr or overnight.
Make the pepita bark:
- In another heavy saucepan, stir together granulated sugar and ¼ cup water over medium-high heat until sugar is completely dissolved.
- Remove spoon and brush inside edge of pan with a wet pastry brush to remove remaining sugar crystals, then swirl pan occasionally until sugar begins to caramelize.
- When caramel is medium amber in color, pour onto parchment in a thin layer and sprinkle with pumpkin seeds.
- Let cool completely and break into shards.
Make the whipped cream:
- Whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. Garnish with pumpkin-seed brittle.
Notes
Nutrition
Delicious Pie and Tart Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Maureen McKay says
This looks delicious! Can’t wait to try it. You are still as pretty as ever! I hope all is going great for you! I sure enjoy following you and your fun food posts! Thank you!
Tara says
Oh Maureen Thank You!! It IS delicious, try it try it!
Mary Bench says
The pepita shards are so fun! Pumpkin pie is yummy – in fact it is great for BREAKFAST! 🙂
Brittany Smart says
Such a fun twist on a classic pumpkin pie!
HEATHER says
What a delicious fun twist on the classic pumpkin pie! And I think the cream pie and pumpkin pie fans will definitely both be pleased with this 🙂
Amy Liu Dong says
I am happy to know a new pumpkin recipe, I am going to try and hope to turn it as good as yours. Goodluck to me!
Kushigalu says
Love the twist to pumpkin pie. Looks so gorgeous too. I would love to prepare this for my family soon
Debbie says
This Pumpkin Cream pie sounds rich and delicious. This really puts a little twist on a classic pie. I love the addition of the pepita’s and sugar cooked together.
Paige says
This looks great and so unique too! I would never have thought of a pudding filling for pumpkin, but I can see how it would work, delicious!
Jacqueline Debono says
This no bake pumpkin cream pie looks gorgeous. I love that it can be made in advance and the pumpkin seed brittle is a great idea! On my to make list!
Tracy says
Absolutely delicious. One of the best pumpkin pie recipes I’ve tried. Thank you so much!
Gunjan says
This was a delicious dessert. We loved it. I made it yesterday and vanished within minutes. Will make it again next week on popular demand.
Natalie says
I haven’t made pumpkin pie yet this season. I will give your recipe a try. Looks amazing and I love the flavors. Looks pretty fantastic too topped with pepitas. Really nice.
Mia says
Pumpkin pie1 No-bake! Pepitas! Perfect combination! This is sure to become my favorite. Thank you!
Megan Palmer says
I usually don’t like the texture of classic pumpkin pie, so this pudding mixture is perfect for me! Maybe I can say I like pumpkin pie now!
Tara says
I’m the same! Yes!
Jess says
Not only is this pie beautiful but the addition of the molasses is amazing!
Emily Flint says
I love this unique take on pumpkin pie. I must say, the pepita brittle disappeared quickly in my house so I have to hide it to make sure I have some for my pie this Thanksgiving! LOL
Nathan says
This pumpkin cream pie is out of this world! I never would’ve thought to make a pepita brittle, but it adds so much to the pie. Thanks for the recipe!
Tara says
You had me at pepita brittle! Such a fantastic pie. So so perfect for the season.
Lucy says
This pumpkin cream pie makes such a delicious change from regular pumpkin pie. Such an indulgent dessert, perfect for the fall months.