Ann Seranne’s Pumpkin Cream Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 2 cups strained, cooked pumpkin (fresh or canned)
  • 2 teaspoons cinnamon
  • cup brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • cups milk
  • 2 eggs, well beaten
  • ½ cup heavy cream
  • Unbaked pastry for a 9-inch, I-crust pie


    1. Preheat the oven to 325 degrees.
    2. Combine the pumpkin, 2 teaspoons cinnamon, sugar, ginger, and salt. Gradually add the milk and beat with a rotary beater or blend thoroughly in an electric blender. Stir in the eggs and the cream.
    3. Line a 9-inch pie plate with the pastry and pour in the pumpkin mixture. Bake 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with whipped cream, if desired.