PUMPKIN CREAM PIE
If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h50m
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
- Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat.
- Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
- Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
- Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.
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Linda Nimah
[email protected]I've made this pie for years and it's always a hit.
Ibtisam Ahmad
[email protected]This is the best pumpkin cream pie recipe I've ever tried.
Md.Saikat Hossain
[email protected]I had some trouble getting the crust to come out of the pan.
Lelani West
[email protected]This pie was a little too sweet for my taste.
Erlinda Ruiz
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good.
Md hasan Khen
[email protected]This pie was so good, I ate two pieces.
mwesigwa Aaron
[email protected]I've made this pie for years and it's always a hit.
Bts jhope
[email protected]This is the best pumpkin cream pie recipe I've ever tried.
Mandy Moorman
[email protected]I had some trouble getting the crust to come out of the pan, but the pie was still delicious.
Tracy Tetlow
[email protected]This pie was a little too sweet for my taste, but it was still good.
Micah
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good. The crust was flaky and the filling was creamy and flavorful.
Yolanda Bobe
[email protected]This pie was so good, I ate two pieces and then went back for more.
Namirimu Juliet
[email protected]I've made this pie for years and it's always a hit. The recipe is simple and the results are always delicious.
Catie Goodson
[email protected]This is the best pumpkin cream pie recipe I've ever tried. It's so easy to make and it always turns out perfect.
Isaias Risk
[email protected]I had some trouble getting the crust to come out of the pan, but the pie was still delicious.
Saad Amir
[email protected]This pie was a little too sweet for my taste, but it was still good.
Kenneth kindrich
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The crust was perfect and the filling was creamy and flavorful.
Cairo allen Rao
[email protected]This pie was so good, I ate two pieces!
Alex Maina
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Taimur Sabir
[email protected]This pumpkin cream pie was a hit at my Thanksgiving dinner! The crust was flaky and buttery, and the filling was smooth and creamy. I loved the hint of cinnamon and nutmeg.