Indulge in this Pumpkin Cream Pie with a creamy, spiced filling and a buttery no-bake crust. A deliciously effortless dessert for fall!
- ⅔ cup (4 oz/115 g) dark brown sugar
- 3 tablespoon cornstarch
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon ginger
- 3 large egg yolks, at room temperature
- 1 ½ cups (12 fl oz/360 ml) whole milk
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- ½ cup (4 oz/115 g) canned pumpkin puree
- 2 tablespoon (1 oz/30 g) butter, softened
- 1 teaspoon vanilla extract
- Whipped cream, for garnish
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Line the bottom and sides of a 9-inch (23 cm) pie pan with the cookie crust and refrigerate while you prepare the filling.
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Place a medium heatproof bowl with a fine mesh sieve on top next to the stove.
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In a medium saucpan, whisk together the brown sugar, cornstarch, pie spice, cinnamon, salt and ginger.
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Stir the egg yolks, milk and cream together in a medium bowl, then pour into the dry ingredients and whisk to combine.
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Cook the mixture over medium heat, whisking constantly until thickened and bubbling.
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Keep cooking for 2 full minutes while it bubbles, stirring constantly, to fully activate the cornstarch.
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Immediately pour the filling through the sieve to stop the cooking and catch any solids.
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Stir in the pumpkin puree, butter and vanilla extract until smooth, then spread this into your prepared crust. Smooth the top and return to the refrigerator to fully chill for at least 3 hours and up to overnight.
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Just before serving, garnish with a generous amount of freshly whipped cream.
- The no-bake cookie crust is quite delicate. If you would like something a bit firmer, bake the crust (without the filling) at 350°F (180°C) for 10 minutes. Let cool completely before filling.
- This filling is lightly spiced, which we like for this pie. Be sure to taste it before filling your pie, and bump up the spices if you want.
- Instead of making a pie, you can chill the filling in small cups to make individual puddings.
- Use Graham crackers, vanilla biscuits, or even gingersnap biscuits to really compliment the spiced pumpkin filling.