I like pumpkin pie, but have always found it a tad boring in its usual form. The cinnamon graham cracker crust and brown sugar whipped cream breathe new life into traditional pumpkin pie and make it, well, poetic!

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Brown Sugar Whipped Cream:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine graham cracker crumbs, butter, confectioners' sugar, and 1 teaspoon cinnamon together in an 8-inch pie pan using a fork; press lightly into bottom and up sides of pan.

  • Bake in the preheated oven until crust is set and lightly browned, about 7 minutes; remove from oven and cool.

  • Increase oven temperature to 425 degrees F (220 degrees C).

  • Whisk pumpkin, sweetened condensed milk, eggs, 1 teaspoon cinnamon, lemon zest, salt, 1/4 teaspoon nutmeg, ginger, and cloves together in a bowl until smooth; pour over cooled crust.

  • Bake in the oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and edges of crust are dark golden brown, 35 to 40 minutes. Cool pie completely.

  • Beat cream, brown sugar, and vanilla extract together in a bowl using an electric mixer until stiff peaks form. Lift your beater: whipped cream should form sharp peaks. Spread whipped cream over cooled pie and lightly dust with a pinch nutmeg.

Nutrition Facts

522 calories; protein 8.3g 17% DV; carbohydrates 56.8g 18% DV; fat 30.4g 47% DV; cholesterol 134.4mg 45% DV; sodium 575mg 23% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/15/2014
How do I love thee Poetic Pumpkin Pie? Let me count the pieces we ate. This is a break from my traditional pumpkin pie recipe and we loved the graham crust and the silky smooth filling. I followed the recipe to the letter with one small deviation. We couldn't wait for it to cool so I topped each piece with the whipped cream instead of spreading it over the entire pie. It was nicely set even while still warm. Beautiful texture. We are looking forward to another taste tomorrow. Great recipe! Read More
(4)
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/21/2013
Like the first reviewer I'm not a huge pumpkin pie fan but my kids loooove it. Making this recipe changed that! I love the variation from traditional pie crust and the brown sugar whipped cream is just the right topping. Everyone loves whipped cream in every bite! Can't wait for more recipes from The Gift of Grub! Read More
(4)
Rating: 5 stars
09/14/2014
How do I love thee Poetic Pumpkin Pie? Let me count the pieces we ate. This is a break from my traditional pumpkin pie recipe and we loved the graham crust and the silky smooth filling. I followed the recipe to the letter with one small deviation. We couldn't wait for it to cool so I topped each piece with the whipped cream instead of spreading it over the entire pie. It was nicely set even while still warm. Beautiful texture. We are looking forward to another taste tomorrow. Great recipe! Read More
(4)
Rating: 5 stars
10/22/2014
This is a great tasting recipe. Love it! I did a few things differently... I did put the crust in the freezer to cool off faster like another reviewer. I am allergic to egg whites so I only used the egg yolks by using an egg separator and also adding two measurements of an egg replacer to make up for the loss of egg whites (it was perfect). I also added a little cardamom to the mix. For the whipped cream I used coconut sugar instead of brown sugar. Overall it was wonderful. Everyone loved it. I'll be making this every year. Thank you for this fantastic recipe.:-) Read More
(3)
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Rating: 5 stars
11/16/2013
My son loves pumpkin pie...I never really cared for it. This recipe is amazing! It quickly is becoming one of my favorites. Read More
(3)
Rating: 5 stars
11/29/2013
This is a wonderful way to improve pumpkin pie. I thought it took longer than 2 hours to make. The pie has to cool before you can do the whipped cream layer so give yourself time for that. The pumpkin layer had caramely undertones from the sweetened condensed milk. It was lovely. Read More
(3)
Rating: 5 stars
12/07/2013
This pie was really good! Kind of a refreshing update to the original pumpkin pie recipe. I took it to my boyfriends family's thanksgiving at it was a hit! Only for me it took about ten minutes longer to cook completely through then stated in the recipe. I also had to cover it with foil so the crust wouldn't burn on the edges. I highly recommend this recipe! Read More
(3)
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Rating: 5 stars
11/26/2015
I just finished mixing this and I am already giving it 5 stars before even baking it. My changes: I used 1 cup steamed acorn squash and 1 cup steamed kabocha squash instead of pumpkin. I love the flavor of both of those squashes more and they are much smaller to deal with and prepare than wrestling a big ol pumpkin. The acorn squash is lighter in texture than the kabocha so together the texture is a little different than straight pumpkin. I also used half the condensed milk as our family doesn't like stuff that's too sweet. Once I finished mixing it was plenty sweet for our tastes. I also used fresh grated ginger and 1 teaspoon prepared pumpkin spice. I wish I had fresh nutmeg and cinnamon. It would be out of this world if I had fresh spices. I think the best part is the lemon zest. It lifts the heaviness of the filling and gives it this really fresh light taste. I felt like the mix tasted just like fresh pumpkin ice cream and I was eating right out of the mixer!! Can't wait to bake it. I'm keeping the mix in the fridge overnight to let all the flavors come together. I think it's going to be a hit! Read More
(3)
Rating: 5 stars
12/05/2014
Everyone loved this recipe for Thanksgiving. I followed the recipe as is.. baked for 40 minutes and could have took it out a minute or two earlier. Thanks for sharing. Definitley making again. Read More
(2)
Rating: 5 stars
09/28/2014
I loved this recipe!!! To make it a bit faster I heated it to 425 initially and put the crust in while it was heating and when the crust was done I put in the freezer to cool it faster. Read More
(2)