The Bakeshop'S Sugar Pumpkin Pie Recipe

Name: The Bakeshop'S Sugar Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Sugar Pie pumpkin (about 3 lb.); 4 large eggs; 2/3 cup firmly packed brown sugar; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon salt; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 1/4 cups dark corn syrup; 1 3/4 cups half-and-half (light cream) or whipping cream; 2 baked 9-inch pie crusts

Servings: persons

1
Cut pumpkin in half crosswise and set cut side down in a 10- by 15-inch pan. Bake in a 350u00b0 oven until very soft when pressed, about 1 hour.
2
When cool enough to touch, scoop out and discard pumpkin seeds. Scoop pumpkin flesh from rind and discard rind. Smoothly puree flesh in a blender; you need 2 cups. Seal any extra puree in plastic freezer bags and freeze up to 6 months.
3
In a bowl, beat to blend the 2 cups pumpkin puree, eggs, sugar, cinnamon, salt, ginger, and cloves. Stir in corn syrup and cream.
4
Set pie crusts in pans on a foil-lined baking sheet. Set baking sheet on the bottom rack of a 350u00b0 oven. Pour half the pumpkin mixture into each crust.
5
Bake until pie centers barely jiggle when gently shaken, 50 to 55 minutes. If crust rims start to get too dark, drape affected areas with foil.
6
Cool pies on racks. Serve warm or cool. If making ahead, cover and chill up to 1 day.

807

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 10 ingredients. The key ingredients include: 1 Sugar Pie pumpkin (about 3 lb.), 4 large eggs, 2/3 cup firmly packed brown sugar, 1 1/4 teaspoons ground cinnamon, and more.

Yes, The Bakeshop'S Sugar 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!

The Bakeshop'S Sugar Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions