Pumpkin Pie

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Pumpkin Pie
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Pumpkin Pie

Added by: on Dec 13th, 2010
Pumpkin pie filling is a custard made with eggs and pumpkin puree. Here the puree is flavored with spices and given a luxurious texture with cream before it is baked in a prebaked pie or tart shell. If you keep in mind that one egg sets at least 2/5 cup puree when baked, its easy to use this recipe .. more >
Prep Time:
10 min
Cook Time:
45 min
Ready In:
55 min



Original Recipe Yield: 1 serving (9 1/2 inch pie)


  • 680 grams dough (sweetened basic pie and tart pastry dough, extra buttery sweet pastry dough, or sweet crisp pastry dough)
  • 1 can pure pumpkin puree (no spices added)
  • 1 cup light brown sugar
  • 3 eggs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon scant nutmeg
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • whipped cream for serving
Nutrition Facts
Pumpkin Pie

Servings Per Recipe: 1

Amount Per Serving

Calories: 4828

  • Total Fat: 226.8 g
  •     Saturated Fat: 85.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 953.1 mg
  • Sodium: 4429.6 mg
  • Total Carbs: 662.6 g
  •     Dietary Fiber: 18.2 g
  •     Sugars: 376.9 g
  • Protein: 54.7 g

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Pumpkin Pie


Combine the pumpkin puree with the sugar, eggs, and spices, and stir until smooth. Add the heavy cream and salt and stir until smooth and evenly colored.

Pumpkin Pie


Fill a prebaked pie shell - a porcelain quiche dish is shown here - with the pumpkin mixture.

Pumpkin Pie


Set on a sheet pan and bake until the center doesn't jiggle when you move the sheet pan back and forth. If the edges start to get too brown, cover with an aluminum foil ring.

Pumpkin Pie


Serve with whipped cream on the side or with swirls of whipped cream piped next to the crust.


Persimmon tart or tartlets:

Pumpkin Pie


Carefully peel a ripe persimmpn with a sharp paring knife.

Pumpkin Pie


Slice the persimmon as thinly as you can.

Pumpkin Pie


Arrange the persimmon slices on top of the cooked and cool tart or tartlets.

Cooks' note:
Use a 9 1/2-inch pie pan or 10-inch tart ring or fluted tart pan. Roll the dough into a round about two inches larger than the pie pan or tart ring or pan and line the pan or ring with it; if using a pie pan, flute the edge. Prebake the pie or tart shell. Preheat the oven to 325°F.
In a bowl, whisk the pumpkin puree and brown sugar together. Add the eggs, one by one, whisking well after each addition. Stir in the spices, cream, and salt. Pour the mixture into the prebaked pie or tart shell and set it on a sheet pan. Bake for about 45 minutes, or until the center doesn't move when you move the sheet pan back and forth. If at any point the rim of the pie or tart starts to get too brown, cover it with a foil ring.
Serve with whipped cream on the side. If you like, you can pipe swirls of whipped cream around the perimeter before serving.


To make one 8-inch tart or eight 3 1/2-inch tartlets, puree the pulp from two very ripe persimmons and whisk it with 2 eggs, 1/2 cup sugar, 1/4 cup lemon juice, and 1/2 cup heavy cream. Pour the mixture into the prebaked shells and bake in a 300°F oven for 30 to 40 minutes, until set. You can decorate the tarts or tartlets with a few strips of candied lemon zest or with additional thinly sliced ripe persimmon. Because more pastry is required to make 8 tartlets than one 8-inch tart, use extra buttery sweet pastry dough for the tartlets because the recipe makes more dough. To make one 9 1/2-inch tart, increase the ingredients by 50 percent.

To make one 9 1/2-inch tart or twelve 3 1/2-inch tartlets, whisk together 4 eggs and 3/4 cup sugar until smooth. Whisk in 3/4 cup passion fruit puree and 1 cup heavy cream. Preheat the oven to 300°F. Pour the filling into prebaked shells made with sweetened pie and tart dough.
Bake at 300°F for 30 to 40 minutes until set.


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Ratings & Reviews:

Steve S

Steve S

By: Steve S on Oct 23rd, 2012


By: Mommy_loves_to_cook on Oct 20th, 2011

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