Tawny Pumpkin Pie

Indulge in the cozy flavors of autumn with this Tawny Pumpkin Pie, a luxurious twist on a classic dessert. Featuring a silky filling made from pure pumpkin purée, heavy cream, and a medley of warming spices like cinnamon, ginger, nutmeg, and cloves, this pie offers the perfect balance of creamy sweetness and earthy depth. The pre-made or homemade crust provides a flaky, buttery base that cradles the luscious filling, while hints of vanilla and two types of sugar add layers of dimension. Easy to prepare in just 20 minutes and baked to golden perfection, this pie is an irresistible centerpiece for any holiday table. Serve it chilled or at room temperature, topped with a dollop of whipped cream for an extra touch of decadence. Perfect for Thanksgiving, fall gatherings, or simply celebrating the season, this recipe will become a family favorite in no time.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1 pie crust, pre-made or homemade
• 425 grams pumpkin purée (not pumpkin pie filling)
• 180 ml heavy cream
• 120 ml whole milk
• 2 eggs
• 1 egg yolks
• 150 grams brown sugar, packed
• 50 grams granulated sugar
• 30 grams unsalted butter, melted
• 1.5 teaspoons ground cinnamon
• 0.75 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons ground cloves
• 0.5 teaspoons salt
• 1 teaspoons pure vanilla extract
• 1 batch optional: whipped cream for garnish

Directions

Step 1

Preheat your oven to 375°F (190°C). Place your oven rack in the center position.

Step 2

Roll out the pie crust into a 9-inch pie dish. Gently press it into the dish, trim any excess dough, and crimp the edges. Place the crust in the refrigerator to chill while preparing the filling.

Step 3

In a large mixing bowl, whisk together the pumpkin purée, heavy cream, and whole milk until smooth.

Step 4

Add the eggs, egg yolk, brown sugar, granulated sugar, and melted butter to the bowl. Whisk until fully combined and creamy.

Step 5

Stir in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract. Mix until the spices are evenly distributed.

Step 6

Pour the pumpkin mixture into the prepared pie crust and smooth out the top with a spatula.

Step 7

Place the pie dish on a baking sheet to catch any drips, and transfer to the preheated oven.

Step 8

Bake the pie for 50-60 minutes, or until the filling has set slightly and only the center jiggles slightly when moved. If the crust edges brown too quickly, cover them with aluminum foil or a pie crust shield during the baking process.

Step 9

Remove the pie from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 2 hours to fully set.

Step 10

Slice and serve chilled or at room temperature with a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	1366.9 grams (1366.9g)

Amount per serving	% Daily Value*
Calories	3059

Total Fat 195.70g	251%
Saturated Fat 119.10g	596%
Polyunsaturated Fat 0.10g
Cholesterol 1067mg	356%
Sodium 1691mg	74%
Total Carbohydrate 281.80g	102%
Dietary Fiber 15.30g	55%
Total Sugars 233.10g
Protein 32.80g	66%

Vitamin D 155IU	774%
Calcium 701mg	54%
Iron 9mg	51%
Potassium 2131mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 4.3%

Carbs: 37.3%