Halloween Pumpkin Pie Recipe

Name: Halloween Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pumpkin puree (canned); 2 large eggs; 2 each egg yolks; ⅔ cup sugar; 1/2 teaspoon salt; 1 teaspoon cinnamon ground; 1/4 teaspoon ginger; 1 teaspoon ginger root; 1/4 teaspoon nutmeg freshly grated; 1 1/4 cups light cream (half&half); 1 cup flour, all-purpose; 3 tablespoons sugar; 1/4 teaspoon baking powder; 1 dash salt; 1/4 cup butter , cut in 12 - pieces, cold; 1 each eggs large

Servings: persons

1 1/2 cups pumpkin puree (canned)
2 large eggs
2 each egg yolks
⅔ cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon ground
1/4 teaspoon ginger
1 teaspoon ginger root
1/4 teaspoon nutmeg freshly grated
1 1/4 cups light cream (half&half)
1 cup flour, all-purpose
3 tablespoons sugar
1/4 teaspoon baking powder
1 dash salt
1/4 cup butter , cut in 12 - pieces, cold
1 each eggs large

1
Put canned pumpkin into bowl.
2
Whisk in eggs and yolks.
3
Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth between each addition.
4
Pour filling into prepared Pie Crust.
5
Bake at 350F (180C) on lowest oven rack until crust is baked through and filling is set, about 1 hour.
6
Cool pie on rack.
7
If pie must sit more than 2 hours before serving, when cool, cover loosely with plastic wrap and refrigerate.
8
Serve with whipped cream if desired.
9
PIE CRUST:
10
Pulse flour, sugar, baking powder and salt in food processor once or twice to mix.
11
Add butter and pulse until mixture is powdery.
12
Add egg and continue to pulse until dough forms ball.
13
May be wrapped in plastic wrap and chilled until baking time.
14
When ready to assemble pie, remove dough from refrigerator and unwrap.
15
Lightly flour work surface and dough.
16
Roll out into 12 inch disk.
17
Fold dough in half and ease into 9 inch pie pan.
18
Unfold dough and press firmly into pan.
19
Trim away all but 1/2 excess dough at edge of pan.
20
Fold dough under and flute edge.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups pumpkin puree (canned), 2 large eggs, 2 each egg yolks, ⅔ cup sugar, and more.

Yes, Halloween Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Halloween Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions