Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Cream Pie 3.6 (266) 28 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 4 hrs 50 mins Servings: 8 Yield: 1 9-inch pie If you're planning on making this for Thanksgiving, start it early in the day. The pie needs four hours to set, but the refrigerator does just about all the work. Ingredients For the Gingersnap Crust 1 ¼ cups ground gingersnaps (from about 25 cookies) 2 tablespoons sugar Salt 4 tablespoons unsalted butter, melted and slightly cooled For the Pumpkin Cream Filling 2 cups whole milk ½ teaspoon pure vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg Pinch of ground cloves ½ cup sugar Salt 4 large egg yolks ¼ cup cornstarch 1 ¼ cups solid-pack pumpkin (from one 15-ounce can) 1 tablespoon unsalted butter, room temperature 1 ¼ cups heavy cream, whisked to medium peaks Garnish: freshly grated nutmeg Directions Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar, and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar, and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg. Cook's Notes Pie and whipped cream can be refrigerated, separately, overnight. Print