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!
This pie is delicious! It might win you the pie contest this year! Happy Thanksgiving!
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
Ingredients
- 1 single crust of Perfect Piecrust [link this] prebaked in a 9-inch pie plate
- ⅔ 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
- ⅔ cup pumpkin puree
- ¾ cup granulated sugar
- ⅓ cup hulled pumpkin seeds pepitas
- 1 ¼ cups heavy cream
- 3 tbsp confectioners’ sugar
Instructions
-
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.
-
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.
-
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.
-
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*
Fat 32g49%
Saturated Fat 17g106%
Cholesterol 225mg75%
Sodium 220mg10%
Potassium 322mg9%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 44g49%
Protein 7g14%
Vitamin A 4185IU84%
Vitamin C 1.7mg2%
Calcium 156mg16%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Maureen McKay says
October 12, 2015 at 1:38 amThis 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
October 12, 2015 at 9:11 pmOh Maureen Thank You!! It IS delicious, try it try it!
Mary Bench says
July 17, 2018 at 10:08 pmThe pepita shards are so fun! Pumpkin pie is yummy – in fact it is great for BREAKFAST! 🙂
Brittany Smart says
July 19, 2018 at 4:13 pmSuch a fun twist on a classic pumpkin pie!