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Claire Saffitz Pumpkin Pie Recipe

There are hundreds if not thousands of pumpkin pie recipes, each following the same formula: eggs + sugar + dairy + pumpkin + spices.

However, none is nearly as good as the Claire Saffitz Pumpkin Pie.

Her pie makes you a dessert person even if you’re the most resistant.

All because it hits all the right spots 一 brown butter, caramelized honey, a gentle touch of warm spices, and creamy filling.

What could be better?

If you’re among those that struggle to get it right, this Pumpkin Pie recipe is for you.

We’ll take you through it step by step eliminating any chances of you spoiling it.

How to Make Claire Saffitz Pumpkin Pie

Claire Saffitz Pumpkin Pie recipe proves that good recipes don’t necessarily have to be complicated.

You can still get great results with canned puree.

But most importantly, good results are tailored to the right proportions between all the pie components.

Sometimes the amount of warm spice is overwhelming, or there are too few eggs, and the pie isn’t custardy.

That’s actually why most Pumpkin Pie recipes don’t work.

But not this one.

Claire Saffitz gets these proportions right.

Ingredients:

(8 servings)

  • 1 all-butter pie shell (parbaked in a 9-inch pie plate and cooled)
  • 5 tbsp unsalted butter
  • 4 large eggs
  • ¹⁄3 cup honey
  • ¾ cup heavy cream
  • 1 can unsweetened pumpkin puree (not pumpkin pie filling)
  • 2 tsp ground cinnamon
  • 1½ tsp ground ginger
  • 1 tsp vanilla extract
  • ¼ cup packed dark brown sugar
  • 1 tsp kosher salt
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg (plus more for serving)
  • ¼ tsp ground cloves
  • Softly whipped cream (for serving)

Instructions

Although this Pumpkin Pie recipe calls for pumpkin puree, you always have a choice.

You can use the puree from a can or make your pumpkin puree.

Nevertheless, canned pumpkin puree gives you a consistently good result.

So it is only worth the effort of making one from scratch if it’s for the sake of the process.

A pro tip is to use puree with a low moisture content. It helps you get perfectly smooth and flavorful pie.

And as for the pumpkin pie spice, you can always make your blend if you can’t find all the listed spices in a store.

Once you have all the ingredients, you can start your Pumpkin Pie adventure.

Step 1:

Preheat an oven to 325°F and arrange an oven rack in the center. Line the rimmed baking sheet with foil and place the parbaked pie crust on it.

Step 2:

Cook the butter over medium-low heat in a small saucepan, stirring and constantly scraping the sides and bottom.

The mixture will sputter as the water boils off, but you should continue stirring and scraping until the sputtering subsides and the butter foams.

It should take about 5-7 minutes.

Step 3:

Remove the saucepan from the heat immediately and add the honey.

Stir to combine and return the saucepan to medium heat.

Then bring the warm honey mixture to a boil and continue cooking for about 2 minutes until it darkens slightly and releases a nutty smell.

Step 4:

Remove the saucepan from the heat and stream in the heavy cream slowly, constantly stirring until smooth. Set the mixture aside.

Step 5:

Whisk the eggs to break up the yolks and whites in a large bowl.

Then add brown sugar and whisk vigorously for about a minute until the mixture has lightened in color.

Step 6:

Whisk in the cinnamon, vanilla, ginger, allspice, nutmeg, cloves, and pumpkin until this pumpkin mixture becomes smooth.

After that, stream in a warm honey mixture slowly, constantly whisking until entirely homogeneous.

Step 7:

Pour the pumpkin dough into the parbaked crust and carefully transfer your pie to the center rack.

Bake for 45-60 minutes until the filling is puffed around the edges and the center wobbled gently.

Step 8:

Turn off the oven and let the pie cool completely in the oven by propping the door with a wooden spoon.

It will prevent the surface from cracking.

Step 9:

Slice your pumpkin pie into wedges and top each with whipped cream. Sprinkle some freshly grated nutmeg over the cream, and bon appétit!

Ingredient Substitution

Nothing makes a great Pumpkin Pie as the combination of warm spices and caramelized honey.

However, you can customize the recipe to meet your needs and substitute the ingredients you can’t find.

1. Coconut Cream

If you’re looking for ways to make this recipe more vegan, you can substitute heavy cream with vegan coconut cream.

It is higher in fat and thicker than coconut milk, often spotted on store shelves.

However, you can also chill the coconut milk overnight and scoop the solidified coconut cream off the top.

Coconut cream is a 1:1 substitute for heavy cream.

2. Turmeric or Cardamom

Ginger is closely related to these two spices. While turmeric leans earthy and bitter flavors, cardamon is nutty and citrusy.

They might be different substitutes, but they’ll give your pie a certain charm it might be lacking if you decide to omit the ginger altogether.

Both are 1:1 substitutes, so you can use whichever you like most.

3. Maple Syrup

If you remove honey from this recipe, the whole point of Caramelized Honey Pumpkin Pie is lost.

However, you can still retain the flavors. Using maple syrup would yield the same results, if not better.

Besides, maple syrup has a distinct taste but shouldn’t be noticeable when mixed with other ingredients.

What to Serve with Claire Saffitz Pumpkin Pie

Although pumpkin pie is typically a staple on the Thanksgiving table, you could eat it all year round.

Still, there’s something special about serving pumpkin pie in the fall. The comfort and the warmth it gives is appropriate for this time of the year.

Here are also other dishes that go well with Pumpkin Pie.

Green Bean Casserole

Thick and creamy green beans casserole is another Thanksgiving staple you must try. Not only is it healthy and nutritious, but heavenly and delicious.

It is a wonderful choice for lunch or dinner, not only on holidays.

It requires only a handful of ingredients and under 30 minutes since all ingredients are pre-cooked.

You can make this casserole while the Pumpkin Pie is cooling off and have them ready before serving.

Sirloin Tip Roast

When it comes to serving Pumpkin Pie, a platter of juicy and tender meat is a great option to satisfy your family and friends.

Sirloin pot roast, in particular, is the best way to go. It’s been tested.

Get a flavorful sirloin tip, whole garlic head, and onions, and you’re halfway through the ingredients list.

Cooking sirloin tip roast is simpler than you think.

How to Store Claire Saffitz Pumpkin Pie

If you have some Pumpkin Pie left, it can safely sit out at room temperature for up to 2 hours.

And, to avoid the risk of bacterial growth, you should store it in the fridge or freezer.

Store Claire Saffitz Pumpkin Pie in the Fridge

Like all egg-rich pies, Claire Saffitz Pumpkin Pie should be stored in the fridge after baking and cooling.

Wrap it in a plastic wrap tightly or cover the baking dish with it and store your Pumpkin Pie for about 3-4 days.

Store Claire Saffitz Pumpkin Pie in the Freezer

Storing Pumpkin Pie in the freezer requires you to take the same steps as when keeping it in the fridge.

However, it would help if you also wrapped the pie in aluminum foil to prevent the freezer burn.

But don’t leave it there for longer than a month, or it will absorb the strange freezer smells.

claire saffitz pumpkin pie

Claire Saffitz Pumpkin Pie Recipe

Improve your pumpkin pie skills with this simple Claire Saffitz Pumpkin Pie recipe. Get all proportions right to make a moist, flavorful, and super delicious pie in less than an hour. It is simple and easy if you follow our step-by-step instructions.
No ratings yet
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 8
Equipment
  • baking sheet
  • saucepan
  • whisk
Ingredients
  
  • 1 all-butter pie shell (parbaked in a 9-inch pie plate and cooled)
  • 5 tbsp unsalted butter
  • 4 large eggs
  • ¹⁄3 cup honey
  • ¾ cup heavy cream
  • 1 can unsweetened pumpkin puree (not pumpkin pie filling)
  • 2 tsp ground cinnamon
  • tsp ground ginger
  • 1 tsp 1 tsp vanilla extract
  • ¼ cup packed dark brown sugar
  • 1 tsp kosher salt
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg (plus more for serving)
  • ¼ tsp ground cloves
  • Softly whipped cream (for serving)
Instructions
 
  • Preheat an oven to 325°F and arrange an oven rack in the center. Line the rimmed baking sheet with foil and place the parbaked pie crust on it.
  • Cook the butter over medium-low heat in a small saucepan, stirring and constantly scraping the sides and bottom.
    The mixture will sputter as the water boils off, but you should continue stirring and scraping until the sputtering subsides and the butter foams.
    It should take about 5-7 minutes.
  • Remove the saucepan from the heat immediately and add the honey. Stir to combine and return the saucepan to medium heat. 
    Then bring the warm honey mixture to a boil and continue cooking for about 2 minutes until it darkens slightly and releases a nutty smell. 
  • Remove the saucepan from the heat and stream in the heavy cream slowly, constantly stirring until smooth. Set the mixture aside.
  • Whisk the eggs to break up the yolks and whites in a large bowl. Then add brown sugar and whisk vigorously for about a minute until the mixture has lightened in color. 
  • Whisk in the cinnamon, vanilla, ginger, allspice, nutmeg, cloves, and pumpkin until this pumpkin mixture becomes smooth. After that, stream in a warm honey mixture slowly, constantly whisking until entirely homogeneous.
  • Pour the pumpkin dough into the parbaked crust and carefully transfer your pie to the center rack. Bake for 45-60 minutes until the filling is puffed around the edges and the center wobbled gently.
  • Turn off the oven and let the pie cool completely in the oven by propping the door with a wooden spoon. It will prevent the surface from cracking. 
  • Slice your pumpkin pie into wedges and top each with whipped cream. Sprinkle some freshly grated nutmeg over the cream, and bon appétit!

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