Pumpkin desserts are the heart of fall comfort cooking,rich, velvety, and warmly spiced. This recipe transforms simple pumpkin into a silky, melt-in-your-mouth delight that balances sweetness with the earthy depth of autumn spices. Perfect for gatherings or a cozy night in, it’s the kind of dessert that lingers in memory long after the last bite. Whether you’re a seasoned baker or a kitchen enthusiast, this recipe is crafted to bring restaurant-quality results to your table.
Ingredients List
- 1 ½ cups pure pumpkin puree
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 prepared graham cracker or digestive biscuit crust (9-inch)
- Whipped cream, for garnish
- Crushed pecans or caramel drizzle, optional for serving
Step-by-Step Instructions
Step 1: Prepare the crust
If using a store-bought crust, ensure it’s firm and ready. For homemade, combine crushed graham crackers with melted butter and a touch of sugar, then press firmly into a pie dish. Chill until set.
Step 2: Mix the filling
In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and eggs until smooth and glossy. Slowly add the heavy cream, milk, and vanilla extract, blending until silky.
Step 3: Add the spices
Fold in cinnamon, nutmeg, cloves, ginger, and salt. Taste the mixture—adjust spices to your preference for a perfect balance of warmth.
Step 4: Assemble and bake
Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 45–50 minutes, or until the center is just set and slightly wobbly.
Step 5: Cool and garnish
Allow the dessert to cool completely before slicing. Top with whipped cream, a sprinkle of crushed pecans, or a drizzle of caramel for an extra indulgence.
Cook Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings
8–10 slices
Nutritional Information (approx. per serving)
- Calories: 280
- Carbohydrates: 36 g
- Protein: 4 g
- Fat: 14 g
- Fiber: 2 g
- Sugar: 25 g
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To serve, allow the dessert to sit at room temperature for 10 minutes for the best texture. You may also freeze slices individually wrapped for up to 2 months; thaw overnight in the fridge before serving.
Suggestions
- For extra crunch, layer candied pecans on top before serving.
- Swap the graham cracker crust for a gingersnap crust for deeper spice notes.
- Serve slightly warm with vanilla ice cream for a comforting twist.
- Add a pinch of cardamom to the spice mix for a unique flavor boost.
Seasonal Relevance
This dessert is most loved in autumn, especially around Thanksgiving and Halloween, when pumpkin is at its seasonal peak. However, its luxurious texture and balanced sweetness make it an excellent choice for winter holiday tables as well.
Conclusion
An irresistible pumpkin dessert should feel like a warm embrace, and this recipe captures that essence perfectly. With its creamy filling, balanced spices, and buttery crust, it delivers an elegant yet comforting treat for any occasion. Once you try it, it’s destined to become a cherished recipe in your seasonal collection.
Irresistible Pumpkin Dessert Recipe
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servings10
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kcalA rich, creamy, and perfectly spiced pumpkin dessert with a buttery crust that simply melts in your mouth. This indulgent fall favorite is perfect for Thanksgiving, Halloween, or any cozy evening.
Ingredients
1 ½ cups pure pumpkin puree
¾ cup granulated sugar
½ cup light brown sugar, packed
3 large eggs
1 cup heavy cream
½ cup whole milk
2 teaspoons pure vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
1 prepared graham cracker or digestive biscuit crust (9-inch)
Whipped cream, for garnish
Crushed pecans or caramel drizzle, optional for serving
Directions
- Prepare the crust by chilling a store-bought crust or pressing homemade graham cracker crumbs with butter into a pie dish.
- In a large bowl, whisk pumpkin puree, sugars, and eggs until smooth.
- Stir in cream, milk, and vanilla extract until silky.
- Add cinnamon, nutmeg, cloves, ginger, and salt. Adjust spices to taste.
- Pour filling into crust, smooth the top, and bake at 350°F (175°C) for 45–50 minutes until set but slightly wobbly.
- Cool completely, then garnish with whipped cream, pecans, or caramel drizzle before serving.
Recipe Video
Notes
- Can be made a day ahead for enhanced flavor.
- For dairy-free version, replace cream with coconut cream and milk with almond/oat milk.
- Freeze individual slices up to 2 months, thaw overnight before serving.
FAQs
Q1: Can I make this recipe dairy-free?
Yes, you can substitute coconut cream for heavy cream and almond or oat milk for whole milk. The flavor will shift slightly, but it will still be rich and creamy.
Q2: How do I prevent cracks in the filling?
Avoid overbaking,the dessert should have a slight wobble in the center when removed from the oven. Cooling gradually at room temperature also helps prevent cracks.
Q3: Can I prepare this pumpkin dessert in advance?
Absolutely. In fact, it tastes even better the next day as the flavors have time to develop. Make it a day before serving and keep it refrigerated until needed.
