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Creamy Pumpkin Pie

I’ve lost track of how many times I’ve dug out the step stool, climbed up to the top shelf of my baking cupboard to look for a can (because who stores the rarely used cans within reach!) and came up empty handed. No evaporated milk. Lots of sweetened condensed, but no evap  Grr. Running to the store for one ingredient doesn’t seem wise right now.

When I saw this recipe in Pinterest I actually laughed out loud. This time I knew I didn’t have evaporated milk because I’d recently done a fruitless climb. I decided to try the recipe just on principle.

I was baking with my P.S. (Pie Snarfer/ hubby. Since it was just the two of us for Pandemic Thanksgiving, he got stuck helping me. He was pleasant enough but I didn’t get a great deal of the usual pictures. I apologize.

I made a pie crust from my usual recipe and placed it in a pie pan.

I started my P.S. with the food processor, scooping the pumpkin and measuring the sugar and seasonings.

He pulsed the processor then added the eggs, one at a time, while continuing to pulse after each addition.

Finally he left the food processor in as he poured the cream in.

He poured the pie batter into the pie crust, set it in a baking sheet and slid it into the oven.

After 15 minutes we turned the oven down to 350°F and set the timer for 40 more minutes.

The toothpick tested dry at 50 minutes and the pie was set on a cooling reach. It looked good!

Later we were super pleased with the pie’s texture. Nice and creamy, it was lighter than usual. My P.S. commented that night and every night he had a piece of pumpkin pie, that it was SO much better with the cream.

We may not have to buy much evaporated milk from now on!

Creamy Pumpkin Pie

  • Servings: 6-8
  • Difficulty: easy
  • Print

Your favorite pie made with heavy cream to make it a lighter texture but regular flavors!

  • 1 9″ pie crust
  • 1 15 ounce can pumpkin
  • 3/4 cup brown sugar; packed
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1 1/4 cups heavy cream
  • whipped cream for serving (optional)

Place the pie crust in a 9 inch pie pan.

Preheat the oven to 425°F,

Place the pumpkin in a food processor along with the brown sugar, cinnamon, nutmeg, salt and cloves. Pulse to combine.

Add eggs 1 at a time, pulsing after each addition. Gradually add the cream in a thin stream, processing just until blended. Process 5 seconds longer.

Pour the filling into the crust. Place the pie on a sheet pan. Bake for 15 minutes, then reduce the oven temperature to 350°F.

Bake the pie for an additional 40-50 minutes or until center is just set and a toothpick inserted into the filling comes out clean.

Cool the pie on a rack. Refigerate until served.

Cut into slices and top with whipped cream if desired.


Adapted from Dinner at the Zoo

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