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The Great Pumpkin Pie Recipe - Michael Aram

The Great Pumpkin Pie Recipe

Posted by Te'a DiNapoli on

As we venture into more fall food inspirations for holiday entertaining, we came across a recipe that stays true to its name, the great pumpkin pie. In honor of national pumpkin day, we could not resist sharing this! This pie is bursting with flavor, very rich, and creamy. If you want to go for the extra 'wow' factor, Sally's pie crust recipe is the perfect mix of flakey and soft. 


Products You'll Need: 

Elevate your pie with Michel Aram! The Mistletoe Pie Dish is perfect for the holiday season and showcasing an amazing treat while hosting. Serve your pie with a stunning White Orchid Cake Server. Keep your hot dishes off of surfaces with a matching Mistletoe Trivet. Finally, make sure your measurements are correct with a stylish Butterfly Ginkgo Measuring Cup Set



-Preheat oven to 375 degrees 

-Takes a total of 5 hours with cooling 

-Serves 8-10 people   

-Can last up to 5 days with refrigeration 

-Recipe Inspired by Sallys Baking Addiction  

-Sally's recipe includes sugared cranberries for decoration, if garnishing with sugared cranberries, make those first. 



  • Homemade pie dough or pre-made  
  •  Eggwash 
  • 15oz can (2 cups) of pumpkin puree 
  • 3 large eggs 
  • 1 1/4 cup packed light or brown sugar 
  • 1 tablespoon cornstarch  
  • 1/2 teaspoon salt 
  • 1 1/2 teaspoon cinnamon  
  • 1/2 teaspoon ground ginger 
  • 1/4 teaspoon ground nutmeg 
  • 1/8 teaspoon ground cloves 
  • 1/8 teaspoon fresh ground black pepper 
  • 1 cup heavy cream 
  • 1/4 cup milk of choice  



Roll out pie crust: 

  • Create pie crust or roll out 1 disc of chilled, pre-made pie crust. Roll the dough out into a 12-inch circle on a lightly floured work surface. Make sure to turn the dough about a quarter turn after every few rolls. 
  • Carefully place the rolled dough onto a 9-inch-deep pie dish, tucking it in with your fingers and pressing it tightly onto the dish.  
  • Fold over the remaining dough into the dish to form a thick rim around the edges and crimp with a fork. 
  • Brush edges lightly with egg wash mixture 


Partially bake pie crust:  

  • Line pie crust with parchment paper, then fill with pie weight or dried beans.  
  • Make sure weight is evenly distributed around the pie dish, then bake for 10 minutes. 
  • Carefully remove parchment paper and pie weight. 
  • Prick the bottom of the pie crust with a fork to create steam vents and then bake for another 7-8 minutes until the crust is starting to brown. 


Making the pumpkin filling:  

  • Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, milk, and whisk until combined. 
  • Pour pie filling into the warm crust around ¾ of the way. 
  • Bake pie for 25 minutes then cover crust edges with aluminum foil to prevent it from burning. 
  • Bake for 30-35 more minutes until the center is almost set—the middle may still be wobbly, but this is normal.   
  • Transfer the pie to a wire rack and allow it to cool completely for at least 3 hours before garnishing and serving. 


Find more recipes for the Fall season on our blog!


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