The filling is pumpkin puree, cream and eggs with brown sugar, cinnamon and nutmeg.
After baking, the pie cools completely at room temperature, chills overnight and is sliced cold. Bake it the day before you plan to serve it.
Preheat the oven to 190C and press the pie crust firmly into the dish.
Prick the base closely with a fork so trapped steam can escape and the crust does not puff unevenly.
Use plain, unsweetened pumpkin puree, not pumpkin pie mix, which already contains sugar and spices.
In a bowl, loosen 420 g pumpkin puree with 110 g brown sugar first. Whisk until no sugar lumps remain, scraping the sides so the custard will bake with an even sweetness and texture.
Add the 2 eggs one at a time and whisk gently, avoiding excess foam.
Stir in 180 ml heavy cream, 2 teaspoons cinnamon, and 1 teaspoon nutmeg until the filling looks smooth and evenly speckled.
Pour the filling slowly into the crust to release air from the bottom.
Smooth the surface with a spatula, then wipe any filling from the rim so it does not scorch before the custard sets.
Bake at 190C for 15 minutes to set the crust first.
Lower the oven to 170C and bake about 35 minutes more, removing the pie when the center still has a slight wobble.
Cool the pie on a rack, then refrigerate within 2 hours of baking, or within 1 hour if the room is above 90F (32C).
Chill overnight, then slice and serve cold.
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
LIBBY'S · Checked: 2026-09-11
King Arthur Baking · Checked: 2026-09-11
USDA FSIS · Checked: 2026-09-11
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Halloween, October 31
Choose from pumpkin pie, muffins, lattes, porridge, and pasta for a Halloween table.
