Classic pumpkin pie from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 390) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramel cream; Tangy whipped cream; Salted caramel sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • northstarcook on June 01, 2025

    I followed this recipe to a T, but was somewhat disappointed with the results. The only slight variation I made is that I cut back on the sugar by about 1/8 cup and used raw cane sugar instead of white granulated. Mine was also cracked, super soft, and "loosey-goosey" as SpatulaCity mentioned, even though being careful to pull it out when only the very center was still barely jiggly and the rest was set. But the most off-putting part for me was a very noticeable greasy coating in the mouth after each bite, surely due to 1 1/2 cups of heavy cream. Spice level was fine for me, though I'd probably cut back on cloves and up the ginger next time - but I doubt I'll use this recipe again.

  • SpatulaCity on November 24, 2023

    Great flavor. I don’t know if it didn’t work out because my oven temp was off, or I used the wrong type/size of pie dish. The pie cracked completely and had a super soft and loosely-goosey texture. But again, delicious flavor with a perfect spiciness and sweetness.

  • hashi on November 26, 2022

    I don’t generally like pumpkin pie, but this recipe turned me around. It’s super easy and has a great flavor!

  • amandabeck on November 25, 2022

    I made several pumpkin pies this season and I was most happy with how this one turned out-- I used freshly ground cloves and the flavor came through very powerfully. I also appreciated that I didn't need to blind bake the crust.

  • Ishie1013 on October 25, 2022

    Excellent pumpkin pie recipe and came out light and fluffy. I made this with her all-butter pie crust recipe.

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