New classic pumpkin pie

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8 Servings

New classic pumpkin pie



  • 1 9-in. pie crust , partially-baked
  • 1 1/2 cups canned pure pumpkin , (not pumpkin pie filling)
  • 1/2 cups granulated sugar
  • 1/3 cup maple syrup
  • 3/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 cup 35% cream
  • 3 large eggs
  • 1/2 cup milk


  • Preheat oven to 350 F.
  • Combine pumpkin, sugar, maple syrup, salt, cinnamon, ginger, nutmeg, allspice and cloves in a pot and whisk until uniform. Heat over medium until it begins to bubble at the edges. Let it cook, whisking constantly, for 5 minutes or until thickened and glossy. Whisk in cream, and cook until it begins to bubble. Remove from heat.
  • Combine eggs and milk in a mixing bowl and whisk until uniform. Whisking constantly, add hot pumpkin mixture to egg mixture a little at a time. Pour into pie shell. Bake for 45 minutes or until filling is set with just a slight wiggle in the middle. Let cool fully. Serve at room temperature with a spoonful of whipped cream.

Recipe by Eshun Mott.