Pumpkin Pie

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Since everyone eats pumpkin pie on Thanksgiving, why not make it the best?

It’s the addition of the mm and the heavy cream that does it in this recipe, which comes from Carolyn Weil, the first pastry chef at Stars.


  • 3 large eggs
  • ½ cup firmly packed light brown sugar
  • ½ cup Karo syrup
  • cups heavy (whipping) cream
  • cups Pumpkin Purée
  • 1 tablespoon rum
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • 1 partially baked 10-inch pie shell
  • 1 recipe Chantilly Cream


Preheat the oven to 350 degrees.

Whisk together the eggs and the brown sugar in a large mixing bowl. Add the Karo syrup and whisk until smooth. Stir in the cream, pumpkin purée, and rum. Add the salt, cinnamon, and ginger and mix until incorporated. Pour the mixture into the pie shell.

Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with chantilly cream.