Pumpkin Cream Pie Recipe

Name: Pumpkin Cream Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 14 cups gingersnaps (ground, about 25); 2 tablespoons sugar; salt; 4 tablespoons unsalted butter, melted and slightly cooled; 2 cups whole milk; 12 teaspoon pure vanilla extract; 14 teaspoon ground cinnamon; 14 teaspoon nutmeg (freshly grated); 1 pinch ground cloves; 12 cup sugar; salt; 4 large egg yolks; 14 cup cornstarch; 1 14 cups pumpkin (sold-pack); 1 tablespoon unsalted butter, room temperature; 1 14 cups heavy cream, whisked to medium peaks; freshly grated nutmeg

Servings: persons

1 14 cups gingersnaps (ground, about 25)
2 tablespoons sugar
salt
4 tablespoons unsalted butter, melted and slightly cooled
2 cups whole milk
12 teaspoon pure vanilla extract
14 teaspoon ground cinnamon
14 teaspoon nutmeg (freshly grated)
1 pinch ground cloves
12 cup sugar
salt
4 large egg yolks
14 cup cornstarch
1 14 cups pumpkin (sold-pack)
1 tablespoon unsalted butter, room temperature
1 14 cups heavy cream, whisked to medium peaks
freshly grated nutmeg

1
Make the gingersnap crust: Preheat oven to 350.
2
Combine gingersnaps, sugar, and a pinch of salt in a bowl.
3
Stir in melted butter.
4
Press mixture into bottom and up sides of a 9 inch metal pie dish.
5
Refrigerate until set, about 15 minutes.
6
Bake until crust is golden brown, about 15 minutes.
7
Let cool.
8
Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
9
Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
10
Gradually whisk in remaining milk mixture.
11
Return entire mixture to saucepan.
12
Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes.
13
Remove from heat.
14
Immediately whisk in pumpkin.
15
Whisk in butter.
16
Strain filling through a fine sieve into a clean bowl.
17
Pour into gingersnap crust, smoothing the top with an offset spatula.
18
Refrigerate until set, at least 4 hours.
19
When ready to serve, top with whipped cream, and garnish with nutmeg.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 14 cups gingersnaps (ground, about 25), 2 tablespoons sugar, salt, 4 tablespoons unsalted butter, melted and slightly cooled, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Cream Pie

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