Creamy Pumpkin Pie

This recipe is courtesy of The Old Farmer’s Almanac Everyday Baking. This cookbook also includes great pie pastry recipes as well as tips on forming pie edges, partially prebaking, and more.

For crust:


Roll your pie dough into a 13-inch circle and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Chill and partially prebake the shell. Then cool the shell.

For filling:


6 ounces cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup mashed or canned pumpkin
1/2 cup light cream


Preheat the oven to 350°F. Put the cream cheese and ¾ cup of sugar into a food processor. Process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl. In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add to the cream cheese mixture along with the pumpkin and light cream. Purée, scraping down the sides of the bowl. Carefully pour the filling into the pan. Place the pie on the center oven rack and bake for about 50 minutes. When done, the filling will be “set”—puffed around the edges, less so in the center. The edges will have a dull finish; the center will be shiny. Transfer to a rack and cool completely. Refrigerate for 4 hours, uncovered, before serving. To refrigerate longer, cover loosely with tented foil.


Makes 8 to 10 servings.

Preparation Method

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Please do not think that this

Please do not think that this is an advertisement for Splenda. It is not. However, for those looking for an alternative to that horrible stuff, their company is now making a product using stevia. I have not researched it, as I would highly recommend. I recently received a sample in the mail. It was news to me, but it might be worth investigating.

This recipe sounds great, but

This recipe sounds great, but as a "new" diabetic, I recently realized that carbs = sugar. This recipe is definitely carb heavy. Since it's a one time splurge I plan to stick w/ a 'regular' recipe and make it with Splenda. I hope this is helpful.

I, for one, have done a lot

I, for one, have done a lot of research on substitute sweeteners and Splenda is one of the worst. My wife is diabetic and we use Stevia. It is natural and not man made and sweetens great in everything from coffee to baking. Enjoy.

You are totally correct :D

You are totally correct :D Thanks for posting this info.

There are a number of

There are a number of sweeteners out their, (Sweet&Low, Equal, Stevia, Splenda, plus others) some are more sweet than others. Whether manmade/artificial or natural(found in nature) the chemical compound acts as a sweetener and the body doesn't know which one you used. So choose the one that you like best, and use it everywhere in your cooking as a sugar substitute.
Any sweetener substitute can be used to replace sugar or carbs. in any recipe. This is very useful for diabetics who want to reduce their CHO intake.

Can you provide Nutrition

Can you provide Nutrition Info as my Mother-in law is diabetic, looking for a low sugar pumpkin pie

I'm diabetic myself and while

I'm diabetic myself and while I've never tried it, there are sugar substitutes specifically for baking such as Splenda. They measure cup for cup like sugar. Be aware that even if you don't add sugar, the flour in the crust, the pumpkin and even the cream add carbs.

Here is a Splenda/sugar

Here is a Splenda/sugar conversion chart, so you can just switch it in the recipe.