Name: Pumpkin Cream Pie
Prep time: 50 min
Cook time: 30 min
Total time: 240 min
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

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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!

Overhead image of Pumpkin Cream Pie with piece missing

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

Pumpkin Cream Pie

Tara Teaspoon

I gave a traditional dessert a twist by using a sweet and spicy pudding.

5 from 2 votes

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Prep Time 50 mins

Cook Time 30 mins

Total Time 4 hrs

Course Dessert

Cuisine American

Servings 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.

Notes

Pumpkin pie turned cream pie makes for a winner!

Nutrition

Calories: 576kcalCarbohydrates: 65gProtein: 7gFat: 32gSaturated Fat: 17gCholesterol: 225mgSodium: 220mgPotassium: 322mgFiber: 1gSugar: 44gVitamin A: 4185IUVitamin C: 1.7mgCalcium: 156mgIron: 1.9mg

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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.

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Comments

Maureen McKay says
October 12, 2015 at 1:38 am
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
  October 12, 2015 at 9:11 pm
  Oh Maureen Thank You!! It IS delicious, try it try it!
Mary Bench says
July 17, 2018 at 10:08 pm

The 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 pm

Such a fun twist on a classic pumpkin pie!

Pumpkin Cream Pie