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Pumpkin Creamy Pie

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“Here's another pumpkin pie recipe with a butterscotch twist! The recipe makes a lot of filling, so now I usually use a 10" pie crust.”

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Prick bottom and sides of unbaked pie shell; brush the bottom with beaten egg white.
  3. In small bowl, combine sugar and cinnamon; sprinkle into bottom of shell.
  4. Line the shell with heavy duty foil and fill it with pie weights or un-baked beans.
  5. Bake 9 minutes, then remove foil and weights, before baking another 10 minutes until golden brown. Cool completely.
  6. In small bowl, beat whipping cream until stiff. Measure out 1 1/3 cups and reserve the rest to use as a final topping.
  7. In large bowl, combine pudding mix, 1 1/2 tsp cinnamon, ginger, nutmeg, milk and pumpkin; mix well.
  8. Fold the 1 1/3 cups of the whipped cream into the pumpkin mixture.
  9. Pour into cooled, baked crust and top with reserved whipped cream.
  10. Refrigerate until firm.

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