Oh, the joy of Christmas desserts! There’s something truly magical about this time of year, and my Christmas Pumpkin Cream Pie is the perfect way to celebrate. With its rich, creamy pumpkin filling and a spiced crust that just sings of holiday warmth, this pie is a showstopper at any festive gathering. Trust me, every bite feels like a cozy hug on a chilly winter evening. Plus, it’s incredibly easy to whip up, making it a go-to recipe when I’m in a holiday crunch. Whether you’re hosting a big family dinner or just indulging in a quiet night at home, this pie brings the spirit of Christmas right to your table. You won’t be able to resist a second slice!
Ingredients List
- 1 1/2 cups pumpkin puree (canned or freshly made)
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
How to Prepare Christmas Pumpkin Cream Pie
Step-by-Step Instructions
Alright, let’s dive into making this delightful Christmas Pumpkin Cream Pie! First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because a properly heated oven helps the pie bake evenly, so don’t skip this step!
In a large mixing bowl, combine your pumpkin puree with the granulated sugar, ground cinnamon, nutmeg, ginger, and salt. I like to mix it well until it’s nice and smooth; this is where the holiday flavors start to shine! Next, crack in those three large eggs and add the vanilla extract. Give it another good mix until it’s all blended together – you want a homogenous filling that looks inviting and creamy.
Now, here comes my favorite part: fold in the heavy cream. This adds that luscious, rich texture that makes this pie so special. Just gently incorporate the cream until it’s all mixed in; avoid overmixing to keep that lovely creaminess intact.
Once your filling is ready, pour it into the pre-made pie crust. Make sure to spread it out evenly, and don’t worry if it looks a little full – it’ll settle as it bakes! Place your pie in the oven and let it bake for about 45 to 50 minutes. You’ll know it’s done when the filling is set and a toothpick inserted in the center comes out clean (or with just a few moist crumbs).
After baking, let the pie cool at room temperature for at least an hour. This cooling time is crucial, as it helps the filling firm up a bit more before serving. Once cooled, you can pop it in the fridge until you’re ready to enjoy. Just imagine serving this beautiful pie topped with a dollop of whipped cream – pure festive bliss!
Why You’ll Love This Recipe
- Quick and easy preparation, perfect for busy holiday schedules.
- Rich, creamy texture that melts in your mouth with every bite.
- Festive flavors of pumpkin and warm spices that bring holiday cheer.
- A stunning centerpiece for your holiday dessert table.
- Pairs beautifully with whipped cream or a scoop of vanilla ice cream.
- Leftovers (if there are any!) keep well in the fridge for a delicious treat later.
Tips for Success
To make your Christmas Pumpkin Cream Pie truly shine, consider using a homemade crust for that extra special touch. If you’re short on time, a store-bought pie crust works just fine! Just remember to pre-bake it for about 10 minutes to avoid a soggy bottom. When baking, keep an eye on the pie during the last few minutes; if the edges start to brown too much, tent it with foil. For serving, I highly recommend topping each slice with a generous dollop of freshly whipped cream or a sprinkle of cinnamon for that festive flair. Trust me, it elevates the whole experience!
Nutritional Information Section
Here’s a quick glance at the estimated nutritional data for each slice of my Christmas Pumpkin Cream Pie. Keep in mind that these values can vary based on the specific ingredients you use:
- Calories: 320
- Fat: 18g
- Protein: 4g
- Carbohydrates: 36g
- Sugar: 20g
- Fiber: 2g
- Cholesterol: 90mg
This information is just an estimate, but it gives you a tasty idea of what to expect!
Storage & Reheating Instructions
To store your delicious Christmas Pumpkin Cream Pie, simply cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days, ensuring you can enjoy a slice (or two!) whenever the craving strikes. If you happen to have leftovers, don’t worry; they’ll still be just as delightful!
When it comes to reheating, I recommend taking a slice and warming it in the microwave for about 15-20 seconds. This brings back that cozy, fresh-out-of-the-oven taste. Just be careful not to overheat it, or the creaminess might suffer!
FAQ Section
Common Questions
Got questions about my Christmas Pumpkin Cream Pie? Don’t worry, I’ve got you covered! Here are a few common queries I often get:
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until smooth. It adds a lovely homemade touch!
Is there a dairy-free option? Yes! You can substitute the heavy cream with coconut cream or a dairy-free alternative that you love. The flavors will still shine through!
How do I make the pie spicier? Feel free to increase the amount of cinnamon or add a pinch of allspice for a bit more warmth. It’s all about your personal taste!
What should I serve with the pie? A dollop of whipped cream or a scoop of vanilla ice cream pairs perfectly. You could also sprinkle some crushed gingerbread cookies on top for a festive twist!
Can I make this pie ahead of time? Definitely! In fact, it tastes even better the next day after the flavors have had time to meld. Just store it in the fridge until you’re ready to serve!
For more delicious pumpkin recipes, check out this pumpkin pie recipe or these no-bake pumpkin cheesecake balls!
Print
Christmas Pumpkin Cream Pie: 5 Cozy Holiday Delight Tips
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive dessert with creamy pumpkin filling and a spiced crust.
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup heavy cream
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 pre-made pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sugar, and spices.
- Add eggs and vanilla, then mix until smooth.
- Fold in heavy cream.
- Pour the mixture into the pie crust.
- Bake for 45-50 minutes until set.
- Cool before serving.
Notes
- Serve with whipped cream on top.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Christmas, Pumpkin, Pie, Dessert