Perfect Pumpkin Pie Recipe

Name: Perfect Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each gingersnap crumbs crust, baked; 1 pound pumpkin puree (canned); 1/2 cup corn syrup, light; 3/4 cup brown sugar, light packed; 3 large eggs; 1 1/2 cups heavy whipping cream or evaporated milk; 2 tablespoons dark rum; 1 teaspoon vanilla extract; 1 tablespoon cinnamon ground; 1 tablespoon ginger ground; 1/2 teaspoon nutmeg freshly grated; 1/4 teaspoon salt

Servings: persons

1 each gingersnap crumbs crust, baked
1 pound pumpkin puree (canned)
1/2 cup corn syrup, light
3/4 cup brown sugar, light packed
3 large eggs
1 1/2 cups heavy whipping cream or evaporated milk
2 tablespoons dark rum
1 teaspoon vanilla extract
1 tablespoon cinnamon ground
1 tablespoon ginger ground
1/2 teaspoon nutmeg freshly grated
1/4 teaspoon salt

1
1) Prepare the Ginger Crumb Crust.
2
2) Preheat the oven to 350F (180C) F, with a rack in the middle.
3
Put the canned pumpkin, corn syrup and brown sugar into the top of a double boiler.
4
Over boiling water, stirring frequently, heat the pumpkin mixture while you prepare the rest of the filling.
5
3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk, rum, vanilla extract, spices and salt.
6
Mix well; then stir in the hot pumpkin-sugar mixture.
7
Pour as much of the filling into the baked crust as will comfortably fit.
8
(Bake the rest in 1 or 2 custard cups put in with the pie and removed from the oven after 30 minutes.)
9
4) Bake for 45 minutes to 1 hour, or until the filling is set.
10
A knife inserted into the center of the pie will come out mostly clean, but the knife cut will show.
11
5) Cool the pie completely, decorate pie with pecan halves if desired, and serve it with whipped cream.
12
Makes one deep 9-inch pie, serving 12.

634

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 1 each gingersnap crumbs crust, baked, 1 pound pumpkin puree (canned), 1/2 cup corn syrup, light, 3/4 cup brown sugar, light packed, and more.

Yes, Perfect 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!

Perfect Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions