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As soon as the first crisp breeze of autumn rolls in, I start craving all things warm, spiced, and comforting—and nothing says fall like a delicious, homemade pumpkin pie! This Pumpkin Pie with Nut Brittle and Cinnamon Cream takes a beloved classic and gives it a tasty twist that’s perfect for the season. Imagine a smooth, spiced pumpkin filling nestled in a buttery crust, topped with crunchy nut brittle and served with a dollop of cinnamon-infused sour cream. It’s like fall on a plate!
What makes this pie extra special is the combination of textures and flavors—the creamy, spiced pumpkin, the crispy, sweet nut brittle, and the cool, slightly tangy cinnamon cream. It’s the kind of dessert that feels comforting yet elegant, making it perfect for any autumn gathering, from cozy family dinners to festive holiday feasts.
Key Ingredients to Highlight
- Whole Wheat or Spelt Flour Crust
These flours give the crust a subtle nuttiness and heartier texture compared to traditional flour. Combined with honey, they create a tender, naturally sweet base that pairs beautifully with the filling. - Pumpkin Puree
Using freshly roasted Hokkaido pumpkin adds a rich, sweet flavor and creamy texture to the pie, making it more vibrant than canned puree. - Honey Sweetener
Honey replaces refined sugar, offering a deeper, floral sweetness that complements the spices and pumpkin perfectly. - Warm Spices
A blend of cinnamon, ginger, cardamom, nutmeg, and cloves adds warmth without overpowering the pumpkin, while orange zest brightens the filling. - Nut Brittle
A crunchy topping made from pumpkin seeds, walnuts, sesame seeds, and honey adds texture and an exciting contrast to the smooth filling. - Cinnamon Sour Cream
Light and tangy, this topping balances the sweetness and adds a refreshing, spiced note to the pie.
How to Make Homemade Pumpkin Puree
Select Your Pumpkin
For the best results, I recommend using Hokkaido pumpkin (also known as Red Kuri squash) because of its smooth, slightly sweet flesh. Unlike other pumpkins, Hokkaido pumpkin has a delicate skin that softens during roasting, so there’s no need to peel it, making the process easier and quicker.
Prepare the Pumpkin
Start by washing the pumpkin thoroughly to remove any dirt. Then, using a sharp knife, cut the pumpkin in half and scoop out the seeds and fibrous strands from the center. Save the seeds if you’d like to roast them later as a snack!
Roast the Pumpkin
Preheat your oven to 180°C (350°F). Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast the pumpkin for about 35-45 minutes, or until the flesh is fork-tender. The skin will darken slightly and the flesh should be soft and easy to pierce.
Scoop and Puree
Once the pumpkin is cool enough to handle, scoop the flesh out of the skin using a spoon. If you’re using Hokkaido pumpkin, you can even blend the softened skin with the flesh for extra flavor and nutrients. Place the pumpkin flesh in a food processor or blender and puree until smooth. If the puree is too thick, you can add a tablespoon or two of water to reach your desired consistency.
Strain if Needed
If the pumpkin puree seems watery, strain it through a fine mesh sieve or cheesecloth to remove any excess moisture. This is especially important if you’re using a pumpkin variety with higher water content, as it can affect the texture of your pie filling.
Store or Use Immediately
Once your puree is smooth and thick, it’s ready to use! You can store any leftover pumpkin puree in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Homemade pumpkin puree freezes well and can be defrosted in the fridge when you’re ready to bake.
Tips and Tricks for the Perfect Pumpkin Pie
- Don’t rush the crust: The key to a perfect shortcrust is cold butter and gentle handling. Try not to over-knead the dough, as that can result in a tough crust. Letting the dough rest in the fridge for 30 minutes before pressing it into the pan can also help prevent shrinking during baking.
- Roast your own pumpkin: If you have the time, making your own pumpkin puree from fresh Hokkaido pumpkin will significantly improve the flavor of the pie. Simply roast the pumpkin until tender, scoop out the flesh, and puree until smooth. The fresher taste and slightly sweeter flavor are well worth the extra step.
- Watch the baking time: The filling should be set but still have a slight jiggle in the center when you take it out of the oven. Overbaking can lead to cracks in the filling, while underbaking can result in a soggy center. If the top darkens too quickly, don’t hesitate to cover it with foil.
- Nut brittle trick: To make sure your nut brittle comes out thin and crispy, roll it between two sheets of parchment paper while it’s still warm. Be careful not to overcook the brittle, as honey can burn quickly, turning bitter.
- Allow to cool completely: This pie needs to cool thoroughly in the pan before slicing, as the filling continues to set as it cools. If you try to slice it too soon, the filling may not hold its shape.
Storage and Make-Ahead Tips
Storage:
This pie can be made in advance, and it actually tastes even better the next day after the flavors have had time to meld together. Store it in the fridge, covered loosely with plastic wrap, for up to 3 days. The nut brittle, however, is best made fresh, as it can lose its crunch if stored for too long.
Make-Ahead Options:
- The crust can be made a day ahead and stored in the fridge.
- The pumpkin puree can be prepared in advance and kept in the fridge for up to 3 days or frozen for longer storage.
- The filling mixture can also be made ahead, just be sure to whisk the egg whites and fold them into the mixture just before baking for the best texture.
Must-Try Pumpkin Recipes You’ll Enjoy
Roasted Pumpkin with Gorgonzola and Walnuts
Stuffed Pumpkin with Minced Meat
Autumn-Spiced Roasted Pumpkin Soup
Crispy Butternut Squash Fritters with Garlic Dip
Pumpkin Pie with Nut Brittle and Cinnamon Cream
Equipment
Ingredients
For the Shortcrust Pastry:
- 180 g whole wheat or spelt flour
- 1 ¼ tsp baking powder
- A pinch of salt
- 3 tbsp honey
- 85 g butter cold, cubed
- 1 medium egg
For the Filling:
- 500 g pumpkin puree preferably from roasted Hokkaido pumpkin
- 3 large eggs
- 140 g honey
- 200 ml sour cream
- Zest of 1 organic orange
- 1/2 tsp cinnamon
- A pinch of ground ginger
- A pinch of cardamom
- A pinch of freshly grated nutmeg
- A hint of ground cloves
- A pinch of sea salt
For the Nut Brittle:
- 30 g butter
- 35 g honey
- 40 g pumpkin seeds
- 25 g sunflower seeds
- 12 sesame seeds
- 25 g walnuts chopped
For the Cinnamon Cream:
- 160 sour cream
- 3 tsp honey
- 1/2 tsp cinnamon
Instructions
- Grease a 26 cm (10 inch) springform pan and lightly dust with flour. In a bowl, combine the whole wheat or spelt flour and baking powder. Add a pinch of sea salt, honey, butter, and a medium egg. Quickly knead the mixture into a dough. Press the dough into the pan, forming a 2 cm (3/4 inch) high edge. Prick the base with a fork and set aside.
- Preheat the oven to 165°C (330°F) with a fan. Separate the eggs. In a large bowl, beat the egg yolks with honey and sour cream, then stir in the pumpkin puree. Add the zest of an organic orange, cinnamon, ground ginger, cardamom, freshly grated nutmeg, ground cloves, and a pinch of sea salt to the mixture. In another bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the pumpkin mixture. Pour the filling into the prepared crust and smooth the top. Bake on the second-lowest rack for 60-65 minutes. If the top darkens too quickly, cover the pie with foil after 40 minutes. Let the pie cool completely in the pan.
- While the pie is baking, prepare the nut brittle. In a small pan, melt butter and honey over medium heat. Stir in pumpkin seeds, sunflower seeds, sesame seeds, and chopped walnuts. Allow the mixture to cook until it caramelizes slightly and turns golden brown. Spread the mixture between two sheets of parchment paper and roll it thin. Once cooled, break the brittle into small pieces.
- To make the cinnamon sour cream, stir together sour cream, honey, and ground cinnamon. You can serve this on the side or spread it over the cooled pie. If using as a topping, chill the pie for a bit before slicing to allow the cream to set. Serve with the nut brittle scattered on top or alongside for extra crunch.
Notes
– If you love crunchy toppings, double the nut brittle recipe and sprinkle more generously over the entire pie, or use it as a topping for other desserts or yogurt.
– For homemade pumpkin puree, use about 30% more Hokkaido pumpkin than the recipe calls for. Cut the pumpkin into quarters, remove the seeds, and place cut-side down on a baking sheet lined with parchment. Lightly mist with water and bake at 160°C (320°F) for about 40 minutes. Once cooled, puree the pumpkin (skin included).
