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Why I Love This Pie Recipe
There’s something nostalgic and comforting about a classic pumpkin pie, especially when the seasons change and cooler weather arrives. But let’s be honest: traditional pumpkin pie can feel a little heavy, and by the time Thanksgiving rolls around, sometimes you want the flavor with a bit of a twist.
That’s where this pumpkin pudding pie comes in: all the warm spices and creamy pumpkin flavor, but with a silky chilled pudding filling and a brûléed Swiss meringue on top that makes it feel special and a little elevated.
This recipe is exactly the kind of dessert I love to serve during the holidays or any fall gathering. The gingersnap crust gives a spicy-sweet crunch that balances the sweetness of the pumpkin pudding, and the torched meringue makes the whole dessert look even more special.
What makes this pumpkin pudding pie special:
- Creamy, no-bake filling that chills into a smooth, sliceable pudding.
- Gingersnap crust adds some crunch and spice.
- Toasted Swiss meringue topping for a bakery-like finish.
- Great for making ahead so you’re not tied to the oven. Just add the meringue and brûlée right before serving.
Pumpkin Pudding Pie Ingredients
This recipe has three different components that come together to form a delicious dessert:
- Gingersnap cookies – Adds a slightly spicy crunch to the crust, which works to balance the creamy filling.
- Light brown sugar – Enhances the cookies’ molasses notes and helps bind the crust.
- Butter – Binds the crumbs together and gives the crust a rich flavor.
- Gelatin – Helps the pudding set to a sliceable consistency. Make sure to get an unflavored variety so that there’s no added flavor.
- Heavy cream and whole milk – Adds richness and body to the pudding.
- Dark brown sugar – Sweetens the pudding with a deep caramel flavor.
- Kosher salt – Enhances the sweetness and spices.
- Eggs – You’ll split the yolks and whites, using the yolks in the pudding and the whites in the meringue topping.
- Cornstarch – A key thickener for the pudding filling.
- Ground cinnamon, ground ginger, ground cloves, and ground nutmeg – Brings classic pumpkin spice warmth.
- Vanilla extract – Adds aroma and depth to the meringue and the pudding.
- Pumpkin puree – The star ingredient; pat it dry in paper towels to avoid excess moisture.
- Granulated sugar – Dissolves into the egg whites for a glossy Swiss meringue.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Pudding Pie
This pumpkin pudding pie is almost no-bake, with 7 steps!
Step 1: Make the crust – Pulse gingersnap cookies in a food processor until finely ground. Add light brown sugar and melted butter while the processor runs until the mixture is evenly moistened. Press into a 9-inch pie dish, about halfway up the sides. Bake in a preheated 325°F oven for 13-15 minutes until fragrant and set. Cool completely.
Step 2: Bloom the gelatin – Sprinkle gelatin over 2 tbsp milk and let sit.
Step 3: Start the filling – In a saucepan, combine heavy cream, whole milk, dark brown sugar, and salt. Heat over medium-high, whisking until steaming. In a separate bowl, whisk egg yolks, remaining dark brown sugar, and cornstarch. Temper the yolks by whisking in some of the hot milk mixture, then return everything to the saucepan. Cook until thickened, 2-4 minutes.
Step 4: Finish the pudding – Remove from heat and strain into a food processor. Add spices, vanilla extract, and bloomed gelatin, and blend until smooth. Add pumpkin puree and blend again until fully incorporated.
Step 5: Chill – Let pudding cool to room temperature. Pour into crust and refrigerate 4-6 hours until set.
Step 6: Make the meringue – Combine egg whites and sugar in a stand mixer bowl. Set over simmering water and whisk constantly until 160°F. Transfer to a stand mixer with a whisk attachment and whip until room temperature and glossy. Beat in vanilla extract.
Step 7: Assemble – Remove the chilled pie from the fridge and place it on a serving dish. Top with meringue and brûlée the top with a kitchen torch if desired.
Recipe Tips
- Dry out your pumpkin puree – Spread it on paper towels to soak up moisture so the pudding filling isn’t watery.
- Temper carefully – Whisk constantly when adding the hot cream to the yolks to prevent scrambling.
- Brûlée to make this even more beautiful – Toasting the meringue adds a beautiful golden color and a light crispness.
- Use a digital thermometer – It ensures your meringue reaches the correct temperature (160°F).
Follow These Tips
Serving & Storage
To serve – Serve chilled straight from the fridge for clean slices. Use a hot, dry knife for neat cuts. Pair with hot coffee or chai tea for a perfect fall-time dessert. If you want to make this ahead, simply reserve the meringue and add it (and brûlée) right before serving.
To store – Keep covered in the fridge for up to 3 days. As the meringue sits, it could “weep” slightly, so the sooner it is consumed, the better. I would not recommend freezing this pie because of the meringue topping.
More Fall Recipes
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Pumpkin Pudding Pie
Ingredients
For the crust
- 35 gingersnap cookies ground (about 9 oz, yielding 1 ¾ cups)
- ¼ cup light brown sugar
- 4 tbsp unsalted butter melted
For the filling
- 1 pkg unflavored gelatin
- 2 tbsp whole milk
- 1 cup heavy cream
- 1 ½ cups whole milk
- ½ cup dark brown sugar separated
- 1 tsp kosher salt
- 5 egg yolks (reserve whites for meringue)
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (spread on paper towels to soak up extra moisture)
For the meringue
- 5 egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F.
- Prepare the crust: Crumble gingersnap cookies into a food processor and pulse until finely ground. Add the light brown sugar, and with the processor running, add the melted butter through the feed tube until the crumbs are evenly coated. Press mixture evenly into a 9-inch pie dish, pressing the crumbs about halfway up the sides. Bake the shell in the preheated 325°F oven until the crust is fragrant and set, about 13-15 minutes. Remove the crust from the oven and let it cool.35 gingersnap cookies, ¼ cup light brown sugar, 4 tbsp unsalted butter
- While the crust is baking: Sprinkle the gelatin over 2 tablespoons of milk to bloom while preparing the pudding.2 tbsp whole milk, 1 pkg unflavored gelatin
- Cook the filling: In a 3-quart saucepan, combine the heavy cream, 1 ½ cups milk, ¼ cup of the dark brown sugar, and salt. Set over medium-high heat, whisking to ensure the sugar dissolves. In a separate bowl, whisk the egg yolks, remaining ¼ cup of dark brown sugar, and cornstarch. When the milk and cream mixture begins to steam slowly, temper the egg yolk mixture by ladling heated milk into the yolks, whisking constantly. When the egg yolks are warmed, add to the cream and milk mixture and whisk until thickened, about 2-4 minutes.1 cup heavy cream, 1 ½ cups whole milk, ½ cup dark brown sugar, 1 tsp kosher salt, 5 egg yolks (reserve whites for meringue), 3 tbsp cornstarch
- Finish the filling: Remove from heat and strain the pudding directly into a food processor. Add the cinnamon, ginger, cloves, nutmeg, vanilla extract, and bloomed gelatin and mix until the gelatin dissolves into the pudding. Add the pumpkin puree and mix until fully incorporated.1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 tsp vanilla extract, 1 cup canned pumpkin puree (spread on paper towels to soak up extra moisture)
- Add to the crust: Cool pudding to room temperature, then pour into the cooled crust and set in the refrigerator to chill completely, about 4-6 hours.
- Prepare the meringue: In the bowl of an electric mixer, combine egg whites and granulated sugar. Set over simmering water and stir constantly until sugar is dissolved and the mixture is at 160°F. Remove from heat and place on a stand mixer fitted with the whisk attachment. Beat until the mixture is cooled to room temperature. Then, beat in the vanilla extract.5 egg whites, 1 cup granulated sugar, 1 tsp vanilla extract
- Assemble: Remove the pie from the refrigerator and place it on a serving platter. Top with meringue frosting and brûlée the top, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
