Harvest Pumpkin Cream Pie

Recipe Collection: Dessert

Harvest Pumpkin Cream Pie is a comforting blend of autumn flavors, featuring a rich, creamy filling infused with warm spices. This vegetarian recipe is perfect for fall gatherings and is mindful of gluten, dairy, and egg allergies, making it a delicious and accommodating American classic.

The flavor profile combines sweet pumpkin with aromatic spices, ideal for serving warm with a dollop of whipped cream. Whether for holiday dinners or cozy family gatherings, this pie is versatile enough to be enjoyed any time of year.

Easily accessible through your easyChef Pro cookbook, this recipe includes a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving. Get ready to impress your guests with this seasonal favorite—try the Harvest Pumpkin Cream Pie today!

Overview

This Fresh Pumpkin Pie recipe is a delightful way to use garden pumpkins, offering a rich and creamy filling with a hint of spice. Best served slightly warm with a dollop of freshly whipped cream, this pie is a perfect autumn treat.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 115 minutes

Ingredients

• 1 Medium sugar pumpkin, pureed
• 1 Tablespoon (tbsp) vegetable oil
• 1 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) ginger, ground
• 0.5 Teaspoon (tsp) cinnamon, ground
• 4 Whole eggs, whisked
• 1 Cup honey, warmed
• 0.5 Cup milk
• 0.5 Cup heavy whipping cream
• 1 Pie pastry (9-inch single crust), packaged

Steps

1. Preheat the oven to 325°F (165°C). Line a jelly roll pan with aluminum foil and lightly oil the foil.
2. Cut the pumpkin in half and remove the seeds. Lightly oil the cut surface and place the halves cut-side down on the prepared pan.
3. Bake in the preheated oven until the pumpkin flesh is fork-tender, about 45 minutes. Allow to cool until just warm.
4. Increase the oven temperature to 400°F (205°C).
5. Scrape out the pumpkin flesh and mash it in a bowl by hand or purée in small batches in a blender.
6. Place the pie dough into the bottom and up the sides of a pie plate; flute the edges.
7. In a large bowl, combine 2 cups of pumpkin purée, salt, ginger, and cinnamon. Beat in the eggs, honey, milk, and cream. Pour the filling into the pie shell.
8. Bake in the preheated oven until a knife inserted 1 inch from the edge of the pie comes out clean, about 50 to 55 minutes. Cool on a wire rack before serving.

Enjoy your delicious Harvest Pumpkin Cream Pie!