Active time: 45 min. Total time: 9 hours, 55 min.
Yield: Serves 8 (serving size: 1 slice)

Not a fan of pumpkin pie? Then this is the pumpkin pie for you. Our show stopping Pumpkin Cream Pie is incredibly light and smooth with just the right amount of pumpkin so it’s not overly sweet. Maple whipped cream and candied pecans make the perfect topping and take this pie completely over the top in the best possible way. It’s important to whisk constantly while you’re making the custard. Don’t be alarmed at how thick it gets—it’ll smooth out with the pumpkin and set up to a perfect consistency. The longer the custard sits in the pie shell, the softer the crust will get. You can make it up to 24 hours ahead, but we don’t recommend pushing past that.


  • 1/2(14.1- to 15-oz.) pkg. refrigerated piecrusts (such as Pillsbury)
  • Cooking spray
  • 1/3 cup cornstarch
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar, divided
  • 4large egg yolks
  • 2 cups half-and-half
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 1 cup coarsely chopped pecans
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup pure maple syrup

How to Make It

Step 1

Preheat oven to 425°F. Fit piecrust into a lightly greased (with cooking spray) 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Freeze 10 minutes. Bake in preheated oven until golden, about 10 minutes. Cool completely on a wire rack, about 30 minutes.

Step 2

Meanwhile, whisk together cornstarch, salt, and 3/4 cup of the sugar in a heavy 3-quart saucepan; add egg yolks and half-and-half, and whisk until completely blended. Cook over medium, whisking constantly, until mixture is very thick, about 8 minutes. Remove from heat, and whisk in pumpkin and vanilla extract. Transfer to a heatproof bowl, and place plastic wrap directly on warm filling (to prevent a film from forming). Chill 30 minutes. Spoon mixture into cooled crust; cover and chill at least 8 hours or up to 24 hours. 

Step 3

Combine pecans, cinnamon, and remaining 1/4 cup sugar in a small heavy saucepan. Cook over medium, stirring constantly, until sugar melts and coats pecans, about 7 minutes. Spread on lightly greased (with cooking spray) wax paper, and cool completely, about 30 minutes. Break into pieces, and store in an airtight container at room temperature until ready to use. 

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