Autumn Pumpkin Pie

This yummy autumn dessert recipe is a smooth and creamy spiced pumpkin pie. Serve this pie with Maple syrup or whipped cream, and sprinkle with a little cinnamon or cinnamon-sugar.

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine

Tips to Make the Best Pies

  • The texture and flavor is so much better with homemade pumpkin puree.

  • Use a pie crust shield to prevent the edges of your pie crust from over-browning.  If you don’t have a pie crust shield you can simply use foil to cover the edges instead.

  • It’s also best to partially bake your pie crust before adding the filling. Make sure to line the pie dough with parchment paper, and fill it with pie weights. You can also use dried beans or dry rice if you don’t have any pie weights.

  • The pie is done when the sides begin to puff but the center is still low and soft.


Serves 8

For the Filling

  • 2 cups (15-ounce, 1 can) pumpkin puree (canned or fresh)

  • 150g (3/4 cup) light brown sugar

  • 1/4 tsp ground ginger

  • 1 tsp ground cinnamon

  • 1 pinch nutmeg

  • 1 pinch salt

  • 1 tsp all-purpose flour

  • 3 large eggs (lightly beaten)

  • 1 cup half and half or whipping (heavy) cream or milk

  • 1/2 tsp vanilla extract

To Garnish

  • whipped cream

  • Maple syrup

  • cinnamon or cinnamon-sugar


1. Preheat oven to 200°C (400°F)

2. Prepare the pie crust by rolling the dough out to 30 cm (12 inches) in diameter. Carefully, transfer the dough to a 23 cm (9 inch) pie plate. Trim any excess dough, and flute the edges. Set aside.

Make The Filling

3. In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, and nutmeg until well combined. Set aside.

4. In a separate mixing bowl, whisk together the eggs, pumpkin puree, whipping (heavy) cream (half and half or milk) and vanilla until well combined. Pour the wet ingredients into the dry ingredients. Mix together until fluffy. Pour the filling into the pie crust.

5. Bake the pie for 10 minutes. Reduce heat to 180°C (350°F) and bake for an additional 30-35 minutes. The pie is done when the sides begin to puff but the center is still low and soft.

6. Remove from the oven and transfer to a wire rack. Allow to cool.


Autumn is as joyful and sweet as an untimely end. Rémy de Gourmon

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