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I don’t looooove pumpkin pie. I’m one of those. I think it’s a texture flan-and-pumpkin-pie-are-the-same-to-me kind of thing.

But I love cream pies and pumpkin. It’s rich pumpkin pudding in my favorite pie crust, classed up with shards of pepita brittle. Gorgeous!

Pumpkin Cream Pie

This pie is delicious! It might win you the pie contest this year! Happy Thanksgiving!

5 from 2 votes
pumpkin cream pie
Pumpkin Cream Pie
Work Time
50 mins
Cook Time
30 mins
Total Time
4 hrs
I gave a traditional dessert a twist by using a sweet and spicy pudding.
Course: Dessert
Cuisine: American
Keyword: Pumpkin cream pie, pumpkin cream pie with pepitas shards
Yield: 8 servings
Calories: 576 kcal
  • 1 single crust of Perfect Piecrust [link this] prebaked in a 9-inch pie plate
  • cup dark brown sugar
  • 5 tbsp cornstarch
  • 2 ½ cups half-and-half
  • 6 egg yolks beaten
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • 2 tbsp unsulfered molasses
  • cup pumpkin puree
  • ¾ cup granulated sugar
  • cup hulled pumpkin seeds pepitas
  • 1 ¼ cups heavy cream
  • 3 tbsp confectioners' sugar
  1. 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 min. Whisk in egg yolks, pumpkin pie spice, salt, molasses and pumpkin purée. Reduce heat to medium and cook, stirring constantly to prevent clumping, until pudding thickens and just boils, 10 to 15 min. Remove from heat. Place pan in a bowl of ice and water and stir occasionally until custard cools.
  2. 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.
  3. In another heavy saucepan, stir together granulated sugar and 1/4 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.
  4. Whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. Garnish with pumpkin-seed brittle.
Recipe Notes

Pumpkin pie turned cream pie makes for a winner!

Nutrition Facts
Pumpkin Cream Pie
Amount Per Serving
Calories 576 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 17g 85%
Cholesterol 225mg 75%
Sodium 220mg 9%
Potassium 322mg 9%
Total Carbohydrates 65g 22%
Dietary Fiber 1g 4%
Sugars 44g
Protein 7g 14%
Vitamin A 83.7%
Vitamin C 2.1%
Calcium 15.6%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.



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