pumpkin cream pie

i figured since it was Thanksgiving this week,
{this week!!!!!}
i would share my favorite pumpkin pie recipe

now, i have never been a huge fan of pumpkin pie unless it was completely covered in whip cream.
i mean, i would of course eat it still, but just not my favorite

SO, last year when i decided i wanted to cook my very first Thanksgiving from scratch, i decided i should probably find a good and easy pumpkin pie recipe that i actually enjoyed.

lo and behold, this is it!
and of course it’s a Martha Stewart recipe because she is amazing.


Pumpkin Cream Pie


  • 1 Pillsbury pie crust (or other premade crust. or you can make your own but i was too afraid to try)
  • 1 can (15 ounces) pure pumpkin puree
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon pumpkin-pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)*
  • 1 1/2 cups heavy cream
  • 1/4 cup granulated sugar

*The gelatin part might sound weird, but it helps the homemade whip cream keep its shape. You can’t taste it so no worries!


  1. Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. Bake until edge of crust is firm, about 20 minutes. Remove foil; let crust cool completely, and set aside.
  2. Reduce heat to 350 degrees. Make filling: In a medium bowl, whisk together pumpkin, eggs, sugar, cinnamon, pie spice, vanilla, and salt; whisk in cream. Pour mixture into cooled crust; place pie plate on a rimmed baking sheet. Bake until filling is set, about 1 hour. Let cool on a wire rack, 1 hour; refrigerate to cool completely, about 2 hours.
  3. Make topping: Place 3 tablespoons cold water in a small saucepan; sprinkle with gelatin, and let soften, about 5 minutes. Place pan over very low heat; stir until gelatin dissolves. Let cool slightly. In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture; continue to beat until soft peaks form.
  4. With a rubber spatula, mound topping in center of chilled pie. Refrigerate at least 1 hour more (or up to 1 day). Sprinkle with more cinnamon before serving.


OH! and i also made…. Potted Pumpkin Pies for a take home gift

i also found this really cute idea for a party favor here and had to try it! I used the recipe from above but then just put it in little mason jars for people to take with them.
(note: i didn’t add crust just the pie filling)
it was a hit!

you can find the directions here to make your own!pumpkinpie3


Ruthie Hart said...

potted pies!!!!!!! SO CUTE!

Kendra said...

How clever! Little mini-pies in jar.

mK said...

I agree!!! Those potted pies are soooo cute!!!

holli h. said...

please say you bringing that to analie's for thnxgiving!

Emma Frances said...

Those mini pies are so cute! I want to do something fun like that for my family! Thanks for the awesome recipe post!!

Unknown said...

This looks yummy!!!

Carsedra of:


Unknown said...

LOVE the little pies in a jar!!! Potted pies is the perfect name for those!!!