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This Classic Pumpkin Pie with a twist of lemon in the filling. It is a brighter, lighter version of a family staple.

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!

I bring you my new love: A Classic Pumpkin Pie with a twist of lemon. Just like with my sweet potato pie, the lemon enhances the pumpkin in a new way.

I love that this pumpkin pie doesn’t have one predominant flavor. The lemon zest, ginger, cinnamon, freshly ground nutmeg and vanilla all come together to create an harmonious symphony of pumpkin flavor.

A touch of lemon, pumpkin and brown sugar linger on the tongue, tempting you to take another bite…or another piece.

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!
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I don’t do light and fluffy pumpkin pies. My husband and I agree that they need to be dense, flavorful and fully set. I have a easy Pumpkin Pie recipe already on CLF, but I wanted to experiment with a riff on the classic and try a recipe that doesn’t rely on sweetened condensed milk.

Oh, and it had to have brown sugar. Because I am all about the brown sugar.

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!

My father in law gave me a 1943 edition of The Joy of Cooking, and I have been itching to use it. I cracked it open to Pumpkin Pie as soon as we got back from Cleveland and Ruth’s recipe involved whipping egg whites and folding them into the batter.

Ain’t nobody got the time or patience for that. You know from my easy Puff Pastry Fruit Tart that I like my tarts and pies as easy as they are delicious.

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!

The Joy of Cooking will have to wait for another time.

My husband, the Grand Master Pumpkin Pie Tester, approved, whole-heartedly, of this pie! {Phew} And we both agreed that it was even better the second day after the flavors had melded and the custard had set overnight in the refrigerator.

Bonus make-ahead points for Holiday dinners!

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!

And it’s throw-everything-in-a-bowl EASY! Double bonus points.

Pumpkin pie has always been my favorite Thanksgiving or, really, anytime pie. When I was younger (like last week) I used to just eat the pie filling and leave the crust, but that was before I discovered the joy of homemade pie pastry!

But sometimes I still eat just the pie filling because it seems like a much more reasonable breakfast without the crust. Right? #justagree

I was experimenting with new crust recipes with this pie and let’s just say I wasn’t the biggest fan. #crustsnob The husband liked it but it wasn’t perfect, and perfection is all that I bring you up in here.

Even with the lackluster crust I didn’t want this pie to end.

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!

But it barely lasted 24 hours. How did that happen? There are only two of us…

A side note: These photos were taken about 2 hours of cooling on a wire rack. The pie was MUCH better when completely cooled and even more flavorful after refrigeration over night.

Classic Pumpkin Pie with a Twist | My new favorite pumpkin recipe has lemon zest, spices, vanilla and brown sugar! So amazing!
5 from 2 ratings

Classic Pumpkin Pie with a twist

This Classic Pumpkin Pie with a twist of lemon in the filling. It is a brighter, lighter version of a family staple.
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Servings: 12 people

Ingredients  

For the Pumpkin Pie Filling:

Use a store-bought crust or make this easy recipe

    Makes: 9inch round

    Instructions 

    • Preheat your oven to 450° with the rack in the middle.
    • In a large bowl beat the eggs with a wire whisk until the whites and the yolks are homogenous, about 2 seconds. Add the remaining filling ingredients to the bowl and whisk to combine. Make sure the eggs and cream are completely incorporated. Pour into unbaked pie crust.
    • Bake in preheated oven for 15 minutes, then reduce the heat to 350° and continue baking for 45-60 minutes, or until the filling has set and the center is no longer liquid when gently moved. You can insert a knife 2 inches from the center, and it is done when it comes out clean. I don’t like to do this because then you have an ugly crack…but this pie cracked anyways. Sigh.
    • Let cool completely on a wire rack. Serve at room temperature or chill in the refrigerator and serve cold. I think it is best chilled.

    Notes

    You don’t want to let the filling boil…boiling is the kiss of death. This is why we reduce the heat after 15 minutes. If you know your oven runs hot, then reduce the heat to 325° for the remainder of the cooking time. If you notice that your filling has begun to boil, reduce the heat. I’ve only had this problem when using a recipe with milk instead of cream.
    I like to put my pie plate on a rimmed baking dish to facilitate getting the pie in and out of the oven and testing for doneness.
    Makes one deep-dish 9 inch pie

    Nutrition

    Calories: 139kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 21mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5892IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
    Course: Dessert
    Cuisine: American
    Calories: 139
    Like this? Leave a comment below!

    Hi, I’m Chef Lindsey!

    I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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    57 Comments

    1. 5 stars
      Been making this every year for a few years now. Everyone raves about how good it is. I can’t even bear the thought of eating store bought pumpkin pie after having this. The only issue I have is with the crust shrinking. But I haven’t tried too hard to fix the problem either. Next year I will try a homemade crust.

      1. Hi Kim! Homemade crust is definitely the way to go, in my humble opinion. I have a whole section on pie dough shrinking in my How to Blind Bake Pie Crust post, AND this is also a great post for you to bookmark for pumpkin pie specifically since par-baking is a really excellent guarantee for a flaky crust! I’m so happy to hear you’ve enjoyed this year after year, and I’m grateful to you for coming back and commenting.