Pumpkin Cream Pie

November 16, 2018

Test Kitchen-Approved

Author Notes: It’s pumpkin pie, just not the one you’d expect. This cream pie-ified rendition features a gingery graham cracker crust, pumpkin pastry cream, and a sour cream–spiked whipped cream. A few ways to make this in advance: Prepare the pastry cream up to three days in advance; just cover with plastic, refrigerate, and whisk well to smooth out before filling the crust. Make the crust, fill with pastry cream, and keep in the fridge for up to one day. Morning-of, top with the whipped cream. Emma Laperruque

Makes: 1 (9-inch) pie
Prep time: 2 hrs
Cook time: 25 min


  • Pumpkin pastry cream
  • 1 3/4 cups whole milk
  • 3/4 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup cornstarch
  • 6 large egg yolks
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • Gingery graham cracker crust
  • 12 graham crackers (about 6 1/2 ounces), processed into crumbs
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, plus more as needed
  • Sour cream–whipped cream
  • 1/3 cup sour cream
  • 1 tablespoon brown sugar
  • 1 cup heavy cream
In This Recipe


  1. Make the pumpkin pastry cream: Combine the milk and pumpkin in a medium saucepan. Set on the stove over medium-low heat, stirring occasionally until it’s just starting to steam. Meanwhile, in a medium heatproof bowl, combine the brown sugar, cornstarch, egg yolks, salt, and pumpkin pie spice; whisk until smooth. When the pumpkin-milk is hot, add a small splash to the sugar-egg mixture. Whisk. Add another small splash, whisk. Continue this until you’ve added about 3/4 of the pumpkin-milk. Now pour the tempered sugar-egg mixture back into the saucepan. Cook on medium-low—whisking slowly but constantly (making sure to scrape along the edges, too)—until the mixture thickens like a dense pudding, with your whisk leaving a distinct trail. (This took me about 6 minutes, but it can significantly vary by your stove.) Remove from the heat. Add the butter and vanilla. Whisk until smooth. Press the mixture through a fine-mesh sieve into a heatproof bowl. Cover the top with plastic wrap to avoid a skin forming, then refrigerate until cool.
  2. Preheat the oven to 350°F. Grease a 9-inch pie pan with butter.
  3. Make the gingery graham cracker crust: Combine the cracker crumbs, brown sugar, ginger, and salt in a bowl. Pour the melted butter on top. Mix until the crumbs are completely moistened. If you grab a palmful of the mixture and gently squeeze, it should easily hold together (but not seem overly saturated or greasy). If it doesn’t hold together, add another tablespoon of melted butter or even water, mix again, and test again.
  4. When the graham cracker crust mixture is good to go, press it into the greased pie pan, evenly distributing along the bottom and up the sides (a measuring cup really helps here). Bake for about 13 minutes until the crust is browned. Cool completely at room temperature, then freeze for at least 30 minutes before filling with the pastry cream (this makes filling it a lot easier and neater).
  5. Make the sour cream whipped cream: Combine the sour cream and brown sugar in a medium bowl. Whisk until smooth. Add the cream and whisk until soft-ish peaks form. You want it a little stiffer than you would for, say, dolloping on top of a sundae, because the pie needs to cut cleanly without the whipped cream slouching all over.
  6. Assemble the pie: Fill the just-frozen graham cracker crust with all the pumpkin pastry cream, spreading evenly to completely fill the crust. Top with the whipped cream, using a spoon or offset spatula to create swoops and swirls. Chill for at least 1 hour or up to 18 hours before serving. Sprinkle with more pumpkin pie spice just before serving.

More Great Recipes:
Pie|American|Pumpkin|Make Ahead|Thanksgiving|Dessert

Reviews (8) Questions (1)

8 Reviews

AmyWirth November 27, 2018
My family loved everything about this pie. It will definitely replace the old Libby's can label standby. I made the filling and crust the night before, then made the topping first thing in the morning. After assembling, I put the pie in the fridge for a few hours, and it held up beautifully on the hour drive to Thanksgiving. Fabulous.
Author Comment
Emma L. November 27, 2018
Thanks for reporting back on your assembly approach, Amy—and I’m thrilled to hear that the pie travelled well! So glad your family enjoyed it.
Bboram November 24, 2018
I wanted to try a different take on traditional pumpkin pie and this is a great alternative. It is lighter that a traditional PPie and that was one of the things people really liked after a large meal. Two people asked for the recipe so I consider that a win! When making the Pumpkin filing, I really cooked it longer and in the end had to up the heat a tad to get it warm enough to set up. When I took it off the burner it was thickened up quite a bit and when I topped it with the Whipped cream, it was firm enough to hold it up. Think of the consistency of a very thick pudding. I didn't want it to run when cut and I wanted it to set up correctly. And if you don't cook it enough, the cornstarch stays grainy and chalky.
Secondly, the pie is just sweet enough so taste the filling and if you want it sweeter, I would either add more sugar to the custard filling or the whipped cream, which is slightly tangy due to the addition of sour cream. The crust was really good, loved the touch of ginger in there and honestly could see adding a few ginger snaps the next time around for a more pronounced ginger flavor. At our house, the pumpkin pie is for the 2-3 people that really love it vs. the other 18-20 that prefer fruit pie or pecan pie. Not this year. This pie was gone first! Will make every Thanksgiving now!
Author Comment
Emma L. November 25, 2018
Thanks for reporting back with these notes—I'm touched that some folks asked for the recipe!
Victoria L. November 23, 2018
This recipe is only OK as is. I actually made the pumpkin pie filling twice:
First batch - I followed the recipe exactly as stated. While the filling was fine, the amount of cornstarch it calls for made for a more gelatinous texture. I wasn’t nuts about it, so I went for round two..

Second batch - this time around, I only added 3TBL cornstarch and an extra 2TBL brown sugar (I wanted it to be slightly sweeter vs the first batch. This slight addition didn’t make it too sweet). The amount of time on the stovetop was definitely increased (probably closer to 12ish minutes, but look for the whisk to leave a trail as she suggests), however, it did firm up and the result was a CREAMIER pumpkin filling. Much better.

Don’t take it off the stove too early, it WILL firm up (particularly if you go with recipe as written). I also opted for regular pie crust and regular homemade whipped cream (minimal sugar since I added more in the pumpkin filling and a splash of vanilla). Just my preference.
Author Comment
Emma L. November 25, 2018
Thanks for sharing your thoughts, Victoria!
Anna November 23, 2018
Pros- Flavor was great and I liked that it was a less dense version of traditional pumpkin pie.
Cons-Definitely make ahead of time. The recipe states that the finished pie should chill 1 to 18 hours...mine was in the fridge for 6 and didn't ever set up. I would recommend cooking the pastry cream a bit longer than you'd think it needs and then giving it overnight in the fridge. We ended up with "deconstructed pumpkin pudding with graham crumble" for dessert but the leftovers in the fridge were solid enough that they could have been sliced this morning.
Author Comment
Emma L. November 25, 2018
Hi Anna! So sorry to hear that the pastry cream didn't set up properly—it sounds like it wasn't cooked long enough for the cornstarch to activate and thicken the custard. That said, love the way you turned lemons into lemonade with the "deconstructed" take!