This Pumpkin Cream Pie has a quick cooking pumpkin pudding filing in a store-bought or homemade pie crust. Topped with whipped cream and pepitas, it's a cream pie dessert that's so easy to make!
Step aside pumpkin pie, this delicious version has a cooked pudding filling that's made on the stovetop for easy preparation. I was inspired to create this recipe because I love cream pies and pumpkin desserts like Pumpkin Bread with Cream Cheese Frosting.
This may be the best pumpkin pie from scratch. Once you make the stovetop pumpkin pudding, you pour into a store-bought or homemade crust and refrigerate until set. This is not a baked custard pie!
I garnish with a caramel brittle made with pepitas, and add whipped cream of course. If you like this cream pie you should try my black bottom cream pie or chocolate pretzel cream pie.
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Ingredients
The filling of this delicious dessert doesn't need to be baked. I make a pumpkin pudding. It's like a vanilla pastry cream with pumpkin puree and spice.
Make sure to have a pie crust baked and ready for the filling.
Filling Ingredients:
- Dark brown sugar: Adds sweetness and depth of flavor to the filling.
- Cornstarch: Acts as a thickening agent.
- Half-and-half: Provides a creamy base and richness.
- Egg yolks: Adds richness and helps thicken the filling.
- Pumpkin pie spice: Infuses the filling with warm, autumnal spices and makes the pumpkin flavor pop.
- Salt: Balances flavors in the filling.
- Unsulphered molasses: Adds a rich, slightly bitter sweetness.
- Pumpkin puree: Provides the distinctive pumpkin flavor and texture to the pie.
Pepita Brittle Ingredients
- Granulated sugar: Used to create the caramel for the pepita brittle.
- Hulled pumpkin seeds (pepitas): Adds crunch and nuttiness to the brittle.
Whipped Cream Topping Ingredients:
- Heavy cream: Used to make whipped cream for topping the pie.
- Confectioners' sugar: Sweetens and stabilizes the whipped cream
I flavored the pudding filling with pumpkin pie spice. For added depth of flavor, I included a little molasses.
This was a delicious dessert. We loved it. I made it yesterday and it vanished within minutes. Will make it again next week on popular demand.
- Gunjan
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.
- Pre-Bake the pie crust: Sure you can buy a frozen pie crust and bake it, or use pre-made dough, but I have the most delicious pie crust recipe. Plus, I give you tips for absolute success.
- Make the Filling: In a heavy saucepan mix together the filling ingredients and cook, stirring, until pudding thickens and just boils.
- Cool Filling: Place the pudding over an ice bath to cool it quickly. Stir occasionally until the filling has cooled and thickened.
- Cool Filling: Place the pudding over an ice bath to cool it quickly. Stir occasionally until the filling has cooled and thickened.
- Make the pumpkin seed brittle: While the pie chills heat together the sugar and water and let the sugar caramelize. Pour caramel onto parchment and cover with pepitas before it cools. Break into pieces.
- Top the pie and serve: Whip the cream with confectioners' sugar and spread on top of the chilled pie. Decorate with the pepita brittle before serving.
Expert Tip
This is a cooked custard filling so gentle medium heat is the best way to get good results. If you happen to over cook the custard, or if it is lumpy, you can pass is through a fine mesh sieve to remove lumps. Alternatively you can use a stick blender, or stand blender to vigorously blend the cooked custard to make it smooth.
Both options won't create perfect results, but they'll salvage your work and ingredients in the best way possible!
Variations & Substitutions
You can make this pie your own by swapping spices for some of the pumpkin pie spice, or garnishing with something different.
Variations:
- Cardamom
- Chinese Five Spice
- Ginger or clove
- Cinnamon-only
Garnish ideas on top of whipped cream:
- Candied Pecans
- Toasted coconut flakes
- Crystallized ginger
- Chocolate shavings
Substitutions:
- For molasses – you can use maple syrup, dark corn syrup, or honey in place of the molasses. Note the flavor will be very different with any of these swaps.
- For half-and-half – use whipping cream in place of half-and-half, or a mix of equal parts heavy cream and milk.
How to Serve Pumpkin Pudding Pie
Since this pie has a custard-like filling, it's delicious with whipped cream.
Like any pudding or custard pie, the fluffy, cream topping is a must. 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.
Storage
Store the pie in the refrigerator for up to four days covered. It's best not to freeze, the texture of the pudding will change.
FAQs
Yes, because pumpkin pie has a custard-like filling, it must be refrigerated.
It will last up to five days. I recommend covering it with foil to prevent the crust from drying out.
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 Pie Recipes and Thanksgiving Desserts:
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📖 Recipe
Pumpkin Cream Pie
Ingredients
Filling:
- ⅔ cup dark brown sugar
- 5 tablespoons cornstarch
- 2 ½ cups half-and-half
- 6 egg yolks (beaten)
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons 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 tablespoons 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 hours 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
Recipes for Pies and Tarts
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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.
Annalise says
This was a huge hit at Thanksgiving this year! All of the perfect classic pumpkin pie flavor, with a delicious, creamy twist. And Tara's crust recipe was truly perfect, and the first time I've been able to nail a perfect crust!