New classic pumpkin pie


  • Makes8 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.

This article was originally published on Sep 11, 2012

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