Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!

Recipe: The Best Pumpkin Pie Ever!

Are you a pumpkin pie lover? If so, this recipe is perfect for YOU! I’ve been tinkering around in the kitchen for the past several weeks trying to master a new twist on this Thanksgiving classic, and you know what? I nailed it! But after trying half a dozen variations, you’d hope I’d have something to show for it. 🙂 But seriously … look at this beautiful pumpkin pie!

Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!

What makes my Best Pumpkin Pie Ever recipe simply amazing? Eggs, cream cheese, and milk give the pie a rich, creamy, custardy base. Then the pie is sweetened naturally with maple syrup and flavored with a delicious blend of cinnamon, nutmeg, ginger, and vanilla. Mmmmm!!! Just writing about it makes me want to go cut another slice!

Finally, if you’re feeling in a truly decadent mood, I’ve included a recipe for my nut crumble topping and homemade whipped cream. While this may be considered gilding the lily for some, it really does make for a fabulous holiday dessert. Yes, the crumble topping does use some sugar in it (does anyone know how to make a crumble without it? I’m all ears if you do!), but I’m fine using a little sugar here and there on occasion.

What kind of pie crust do I recommend? I always use my 100% Delicious Whole Wheat Pie Crust recipe since it’s so easy to make, and turns out perfect every time. It uses whole wheat pastry flour, and I honestly believe it makes a perfect pie crust! Of course, if you have I different crust you’d like to try with this recipe, by all means give it a whirl and let me know how it turns out!

So here’s to getting in the holiday baking spirit and celebrating Thanksgiving in style!

Cheers!

Bruce

Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!

Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!
Print Recipe
5 from 1 vote

Best Pumpkin Pie Ever with Nut Crumble Topping

Recipe By: Bruce Bradley
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Desserts & Treats
Servings: 8 -10

Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.

Ingredients

  • 1 whole wheat pie crust
  • 8 ounces cream cheese softened
  • 3/4 cup maple syrup or honey
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pumpkin puree canned or homemade
  • 3/4 cup milk
  • 1 teaspoon vanilla

Optional Nut Crumble Topping:

  • 1/4 cup organic brown sugar or coconut sugar
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup chopped pecans or walnuts
  • 3 tablespoons butter or coconut oil softened
  • 1/4 teaspoon cinnamon

Whipped Cream:

  • 1/2 cup heavy cream
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla

Instructions

  • Bring the ingredients for the filling to room temperature for best results. In a 3-quart pan blend together softened cream cheese, maple syrup, spices, and salt. Add eggs one at a time, mixing briefly after each one. Then blend in pumpkin, milk, and vanilla until smooth. If the cream cheese isn't fully softened, you may see bits of it in the filling. If this happens, warm the filling gently over low heat, stirring occasionally, until the cream cheese dissolves.
  • Pour filling into unbaked 9" pie shell. Bake in preheated 375 degree F oven for 50-55 minutes.
  • If adding the nut crumble topping, remove the pie after about 35 minutes or when the surface of the pie has started to firm up. Crumble the topping onto the pie and continue baking for another 20 minutes. See the notes of this recipe for how to test for doneness.
  • Cool completely and serve with whipped cream.

Nut Crumble Topping:

  • With a fork blend ingredients together until it has a nice, crumbly texture. I always use my hands to sprinkle this topping to give it the best look and distribution on my pie.

Whipped Cream:

  • Using a hand mixer, beat ingredients together until the cream thickens and forms stiff peaks.

Notes

We recommend organic ingredients when possible.
How can you tell when your pumpkin pie is ready? There are two common tests. The first test calls for inserting a regular knife into the pie about an inch from the center. If the knife comes out clean, the pie is ready. Personally I prefer the jiggle test. Gently shake the pie and when the center giggles slightly, it's done since the pie will continue to cook as it cools.

Kitchen Tips and Resources:

 

 

Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!
Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!

This Post Has 2 Comments

  1. Fran

    5 stars
    Will try this recipe. I love ‘pumpkin’ pie! Since I grow an extensive garden and buy at local farmers markets I have only used butternut squash for making pie for over 40 years. I like the flavor and texture – not stringy as pumpkin often can be. Also, as a calorie saver I often simply bake the filling in a casserole dish – yum – quicker too!

    1. Bruce Bradley

      Thanks for checking out my blog, Fran. Sorry for my slow reply.

      Butternut squash should work instead of pumpkin if you prefer, but I don’t have any experience on how dogs will react to the taste. I’m guessing they’ll love it, but just don’t want to promise something that I don’t know for sure!

      Cheers!

      Bruce

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