Pumpkin Pie w/Simple Ingredients- Perfect Crust, Not Soggy!

I’ve “had” to make this pie every Thanksgiving for years. “Had” to, because the kids love it so much! (I personally just need some pecan pie, and I’m a happy camper.)

Partially bake the pie crust before-hand, and use the microwave (or stove-top) to get the filling ingredients (except eggs) up to temperature; a moist, flavorful pie will result.

Time permitting, add a generous layer of sugar to the top of the cooled pie, using a blow torch to caramelize it, just before serving. To get that “brulee” style, crunchy sugar topping, it has to be done last minute, but is quite a treat!

Try with an almond-flour crust, and sub coconut palm sugar for regular, for a gluten-free, more paleo-style dessert. Serves 8 or so.

Traditional Pumpkin Pie Recipe, but No Soggy Crust


  • 1 1/2 c. cream
  • 1/2 c.  brown sugar
  • 1/4 c. sugar
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 2 c. pumpkin
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 1/8 tsp. salt
  • 3 eggs


1. Bake a chilled pie crust at 375 degrees, with foil pressed on firmly and weights in place. Bake 20-22 minutes.

2. Remove foil, baking 10 minutes more. Fill any cracks with reserved crust dough, if necessary.

3. Bake 10-15 minutes more, until golden. Remove from oven.

4. Lower oven temperature to 350 degrees; prepare filling.

5. In a microwaveable bowl (or on stove-top), heat the cream 2-3 minutes, until hot: > 1 1/2 c. cream

6. Add the following to the cream, mix well, and microwave again until hot (3  minutes or so): > 1/2 c. brown sugar > 1/4 c. white sugar > 2 c. pumpkin> 1 1/2 tsp. cinnamon > 3/4 tsp. ginger > 1/4 tsp. nutmeg > 1/4 tsp. allspice > 1/8 tsp. salt

7. Add and stir in: > 3 eggs

8. Pour the filling into the still warm pie crust, bake for 30-40 minutes, until custard’s set. The center should look firm. Don’t overcook; it will set up more as it sits. Cool for 2 hours or more.

9. If desired, just before serving, add a generous layer of sugar to the top of the cooled pie; use a blow torch to caramelize the sugar, creating “bruleed pumpkin pie”.


Pie Crust (Two Crusts)


  • 1 stick cold butter, sliced into pieces
  • 2 c. plus 2 TBS. flour
  • 1/4 c. cold water


1. Process into a coarse meal in a food processor: > 1 stick cold butter, sliced into pieces > 2 c. plus 2 TBS. flour

2. (A fork or pastry cutter can also be used to “cut” the butter into the flour.) Next, add the water through the top of the processor while pulsing: > 1/4 c. cold water

3. Pulse just until fairly mixed. Turn dough out onto a large piece of plastic wrap; if a pastry cloth is used, flour the cloth first. Let the dough rest a few minutes, then roll it out between two pieces of plastic wrap. Remove one piece of wrap, lifting the crust into an 8-10″ pie pan; ease the crust in and pinch top into decorative shape. Floured hands make forming the crust easier.

4. The crust may be frozen for weeks; no need to thaw it before adding filling and baking.

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