Poetic Pumpkin Pie Recipe

Name: Poetic Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 2 cups graham cracker crumbs; 1/2 cup butter, melted; 1/4 cup confectioners' sugar; 1 teaspoon ground cinnamon; Filling:; 1 (15 ounce) can pumpkin puree; 1 (14 ounce) can sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; 1/2 teaspoon lemon zest; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; Brown Sugar Whipped Cream:; 1 cup heavy whipping cream; 2 1/2 tablespoons brown sugar; 1 teaspoon vanilla extract; 1 pinch ground nutmeg

Servings: persons

Crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
Filling:
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Brown Sugar Whipped Cream:
1 cup heavy whipping cream
2 1/2 tablespoons brown sugar
1 teaspoon vanilla extract
1 pinch ground nutmeg

1
Preheat oven to 375 degrees F (190 degrees C).
2
Combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.
3
Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.
4
Increase oven temperature to 425 degrees F (220 degrees C).
5
Whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.
6
Bake in the oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. Cool pie completely.
7
Beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. Lift your beater: whipped cream should form sharp peaks. Spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.

785

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.
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 20 ingredients. The key ingredients include: Crust:, 2 cups graham cracker crumbs, 1/2 cup butter, melted, 1/4 cup confectioners' sugar, and more.

Yes, Poetic 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!

Poetic Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions