Easy Pumpkin Pie with Spiced Cream Filling | CookOS

Pumpkin Pie

Name: Easy Pumpkin Pie with Spiced Cream Filling
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 1 1/2 tsp ground cinnamon; 3/4 tsp ground ginger; 3/4 tsp ground allspice; 1/2 tsp freshly grated nutmeg; 1/4 tsp ground cloves; 1/2 tsp kosher salt; 1 cup heavy cream; 3 large eggs; 2 cups pumpkin purée; 1 (9-inch) par-baked pie crust; 1 additional pie crust for decoration

This one-bowl pumpkin pie combines a flaky crust with a smooth, spiced cream filling made from pumpkin purée, eggs, and warm autumn spices. The recipe includes proven techniques to prevent cracking and achieve a professional finish.

🌍American 🏷️Pumpkin pie 🏷️Pie 🏷️Dessert 🏷️Thanksgiving 🏷️Fall

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Total

1h 5m

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

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Ingredients

3/4 cup granulated sugar
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp kosher salt
1 cup heavy cream
3 large eggs
2 cups pumpkin purée
1 (9-inch) par-baked pie crust
1 additional pie crust for decorationoptional

12 Ingredients

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Instructions

1
In a large bowl, add the sugar, cinnamon, ginger, allspice, nutmeg, cloves, and kosher salt.
2
Whisk the dry ingredients together to combine.
3
Pour in the heavy cream, then add the eggs and pumpkin purée.
4
Whisk all ingredients together until the filling is smooth and fully combined.
5
Pour the pumpkin filling into a par-baked pie crust.
6
Carefully place the pie in an oven preheated to 350°F.
7
Bake for 50-55 minutes, or until the filling is puffed and still slightly wobbly in the center.
8
Remove from the oven and let cool on a wire rack.
9
Optional: While the pie is still slightly warm, decorate with baked pie crust cutouts, such as leaves.

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Tips & Notes

Pro tips

Whisk all dry spices together first to distribute cinnamon, ginger, allspice, nutmeg, and cloves evenly throughout the filling.
Fill the crust only three-quarters full to prevent spillover; bake on a sheet pan to catch any drips.
Check doneness by inserting a knife 1 inch from the edge—it should come out clean while the very center still jiggles slightly.
Cool the pie completely on a wire rack before refrigerating to minimize cracking and set the filling properly.

Substitutions

Heavy cream → evaporated milk (slightly less rich) or half-and-half (thinner consistency)
Freshly grated nutmeg → ground nutmeg (use 1/2 tsp; slightly more powdery texture)
Kosher salt → table salt (use 1/4 tsp; table salt is denser)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days. Reheat gently at 350°F for 10–15 minutes before serving. Pie can be frozen up to 2 months; thaw overnight in the refrigerator before reheating.

Equipment

9-inch pie dish · stand mixer or hand mixer (optional but helpful for smooth filling)

Common Questions

How do you prevent cracks in pumpkin pie?

Bake at the correct temperature, avoid overbaking, and let the pie cool gradually on a wire rack away from drafts. The filling should jiggle slightly in the center when removed from the oven.