Halal Pumpkin Pie: Spiced, Not-Too-Sweet Holiday Dessert

Halal Twist by Hasan

This halal pumpkin pie delivers a perfectly spiced, not-too-sweet dessert with a crisp crust. The unique baking method preserves the crust’s texture while creating a rich, flavorful filling that’s ideal for holiday gatherings!

Serves 1 Pie, 8 serving(s) Time 1hr 20mins Status Halal with Notes

Why This Recipe is Halal

Vegetarian ingredients mean no meat slaughter concerns.
All dairy ingredients (cream, milk) are inherently halal.
Eggs are permissible in Islamic dietary law.
No alcohol or pork-derived ingredients.

A Closer Look at the Ingredients

Small swaps make a big difference. Here’s what to look for when you shop.

Pie crust ingredients

What to watch for: Some pre-made pie crusts may contain haram ingredients like lard or alcohol.

The halal solution: Use verified halal pie crusts or make your own with halal ingredients.

Find halal pie crust on Amazon →

Ingredient-by-Ingredient Halal Audit

Ingredient	Status	Note
pie crusts	questionable	Check for lard or alcohol
egg white	halal	Permissible animal product
pumpkin puree	halal	Plant-based
dark brown sugar	halal	Plant-based
ground ginger	halal	Plant-based
ground cinnamon	halal	Plant-based
nutmeg	halal	Plant-based
ground cloves	halal	Plant-based
salt	halal	Mineral
heavy cream	halal	Dairy product
milk	halal	Dairy product
eggs	halal	Permissible animal product

What You’ll Need

1 pie crust (halal verified)
1 egg white
2 cups pumpkin puree
1 cup dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
1/2 cup milk
3 eggs

Let’s Cook

Adjust an oven rack to lowest position and heat oven to 400°F.
Prepare pie crust for blind baking.
Bake crust for 15 minutes.
Remove parchment from crust, prick any bubbles with a sharp fork and bake shell for 8 to 10 minutes longer, or until bottom just begins to color.
Remove crust from oven and brush lightly with egg white while still hot.
Process pumpkin, sugar, spices and salt ingredients in a food processor fitted with steel blade for 1 minute.
Transfer mixture to a 3-quart heavy saucepan.
Bring it to a sputtering simmer over medium-high heat.
Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer.
Process eggs in food processor until whites and yolks are mixed, about 5 seconds.
Gradually pour hot pumpkin mixture through feed tube while still running.
Process 30 seconds.
Pour warm filling into hot pie shell.
Put a crust shield on completed pie and bake about 25 minutes.
Filling will be dry-looking and lightly cracked around the edge.
The center will wiggle when pie is gently shaken.
Cool on a wire rack to a warm room temperature.
Serve with slightly sweetened whipped cream.