I don't love your standard pumpkin. I'm one of those. But, this custard-filled pumpkin cream pie is my perfect fall dessert!
I think pumpkin pie is a little too flan-like for me. I love cream pies though, and pumpkin treats.
This recipe is a rich pumpkin pudding in my favorite pie crust, classed up with shards of pepita (pumpkin seed) brittle. Gorgeous!
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This isn't a pumpkin cream pie with cream cheese. No, I've made a pumpkin pudding as the filling.
It's truly perfect for Thanksgiving, and just as delicious as 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. An excuse to eat ice cream for breakfast!
More pie recipes for Thanksgiving:
No-bake pumpkin pie filling
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.
What a delight. I'm so serious, if you can be serious when you use the word "delight!"
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.
- Prepare a baked pie crust and pumpkin seed brittle.
You'll want to make the pumpkin seed brittle ahead of time and set it aside to use as a garnish.
2. Make the pumpkin custard on the stovetop.
Just like pudding, you can mix the ingredients in a saucepan, whisk them together over heat, and simmer until thick.
3. 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.
4. Whip and sweeten some heavy cream and 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!
Pumpkin pie with heavy cream on top
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.
Pumpkin Cream Pie
- 1 single crust of Perfect Piecrust, 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
- 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 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.
- Whip cream and confectioners' sugar until firm peaks form and spread onto chilled pie. Garnish with pumpkin-seed brittle.