Pumpkin Cream Pie

A Pumpkin Cream Pie cut into slices.

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This Pumpkin Cream Pie is a modern twist on classic pumpkin pie, featuring a silky-smooth pumpkin pudding filling, pecan shortbread crust, and luxurious whipped cream.


For Pecan Shortbread Pie Crust:

  • 1-1/2 cups (180 grams) all-purpose flour
  • ½ cup (60 grams) unsalted pecans
  • ¼ cup (30 grams) powdered sugar
  • ½ teaspoon (2 grams) coarse kosher salt
  • 10 tablespoons (142 grams) cold unsalted butter, diced
  • 1 large egg

For Pumpkin Pudding:

  • 2 cups (454 grams) whole milk
  • 1 cup (227 grams) pumpkin purée (homemade or store-bought)
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) dark brown sugar
  • ¼ cup (28 grams) cornstarch
  • 1 teaspoon ground cinnamon
  • Pinch coarse kosher salt
  • 4 large egg yolks
  • 2 cups (454 grams) whole milk
  • 1/2 cup (115 grams) heavy cream
  • 1 teaspoon vanilla extract
  • 4 tablespoons (55 grams) unsalted butter, diced

For Stabilized Whipped Cream:

  • 2 tablespoons (30 grams) cream cheese, softened
  • 2 tablespoons (30 grams) granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 cup (227 grams) heavy cream
  • Ground cinnamon (for garnish)


Make the Pecan Shortbread Crust:

  1. Add the flour, pecans, powdered sugar, and salt to the bowl of a food processor and pulse until the nuts are finely ground. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
  2. With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
  3. Remove the dough from the processor and shape it into a disk. Wrap it in plastic wrap, then chill it for 30 minutes.
  4. Place the chilled dough on a flour-dusted work surface.
  5. Roll out the pie dough to an 11-inch circle and line it into a 9-inch pie plate, crimping the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie shell in the freezer while the oven preheats, at least 15 minutes.
  6. Preheat the oven to 375ºF and place an oven rack in the lower middle part of the oven.
  7. Once chilled, line the pie shell with a round piece of parchment paper, then add pie weights (or dry rice or beans or lentils), making sure to push the pie weights to the edges.
  8. Bake for 25 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5 minutes, or until the pastry is fully cooked through. Set aside until ready to use.

Make the Pumpkin Pudding:

  1. In a blender, combine the pumpkin, cane sugar, brown sugar, cornstarch, cinnamon, salt, egg yolks, whole milk and heavy cream. Blend for 1-2 minutes until smooth. 
  2. Transfer the mixture to a heavy-bottomed medium pot. Turn on the heat to medium and cook the mixture, whisking constantly and occasionally using a spatula to scrape up any thickened pudding in the edges of the pan. Cook until the pudding has fully thickened and large bubbles are forming and popping, about 8 minutes. 
  3. Remove from the heat and immediately pour the pudding through a fine-mesh strainer into a bowl, using the spatula to push all the pudding out. Whisk in the butter and the vanilla to the pudding until fully combined.
  4. Pour the pudding into the prepared pie crust and smooth over the top. Let cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight.

Assemble the Pie:

  1. Make the whipped cream: To the bowl of an electric mixer fitted with a whisk attachment, add the cream cheese, cane sugar, and vanilla. Beat on medium speed, scraping down the sides of the bowl with a rubber spatula halfway through, for 1 minute. Add the heavy cream and beat on medium speed until the cream has reached soft stiff peaks, scraping down the bowl halfway through, about 2 minutes more.
  2. Place the whipped cream on top of the pie. Using an offset spatula, spread the cream into an even layer. Garnish the pie with a sprinkle of ground cinnamon.
  3. Serve immediately or keep chilled until ready to serve, up to 1 day.


Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use  Morton's kosher salt or fine salt decrease by about half for volume, or use the same amount by weight.

Keywords: Pumpkin Cream Pie