Description
Indulge in a luxurious, velvety pumpkin cream pie that elevates the traditional autumn dessert. This refined recipe uses a tempered egg custard technique to create a silky, mousse-like filling held in a buttery, crisp pastry shell. Far lighter than a dense standard pumpkin pie, this chilled delight balances earthy squash notes with warm spices, making it a sophisticated centerpiece for any holiday gathering. It is the perfect choice for those seeking a smooth, elegant finish to a meal without the heaviness of traditional pie fillings.
Ingredients
15 oz pumpkin puree
2 cups heavy cream
3/4 cup granulated sugar
4 large egg yolks
3 tbsp cornstarch
2 tsp pumpkin pie spice
1 pre-baked pie shell
Instructions
Whisk the egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
Heat the heavy cream, pumpkin puree, and spices in a saucepan over medium heat until steaming.
Temper the egg yolks by slowly pouring one cup of the hot pumpkin mixture into the yolks while whisking.
Return the entire mixture to the saucepan and cook over medium-low heat until thickened.
Strain the custard through a fine-mesh sieve into a bowl.
Pour the custard into the cooled pie shell.
Chill in the refrigerator for at least 6 hours to set.
Notes
Use pure pumpkin puree, not pre-mixed pumpkin pie filling.
Ensure the pie shell is completely cooled before adding the custard to prevent a soggy crust.
Substitute granulated sugar with coconut sugar for a deeper molasses-like flavor profile.
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast
- Method: Stovetop and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 145mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg