1 unbaked 10‑inch prepared or homemade pie shell, chilled

1 ¾ cups homemade or canned pumpkin puree

¾ cup firmly packed golden brown sugar

2/3 cup cream cheese, at room temperature

3 eggs

1 ½ cups half‑and‑half (half cream)

1 teaspoon vanilla extract (essence)

½ teaspoon ground ginger

½ teaspoon ground allspice, plus extra for garnish

¼ teaspoon ground cinnamon

1/8 teaspoon ground cloves


unsweetened whipped cream for serving, optional

Position a rack in the lower third of the oven and preheat to 425’F. In a large bowl, whisk together the pumpkin pur6e, brown sugar, and cream cheese until smooth. Whisk in the eggs one at a time. Add the half‑and‑half, vanilla, ginger, the ½ teaspoon allspice, the cinnamon, cloves, and a pinch of salt and stir to combine. Pour the filling into the pie shell, using a glass pie dish if possible.

Place the pie in the oven and bake for 15 minutes. Reduce the oven temperature to 350’F and continue to bake until the filling is evenly but not firmly set, about 35 minutes longer, for a total baking time of about 50 minutes. Check the pie 10 minutes before it is ready, and cover the crust with a collar of aluminum foil if it is browning too fast.

Transfer to a wire rack and let cool to room temperature before serving. Cut the pie into wedges, top each wedge with whipped cream, if desired, and lightly dust with allspice.

Make‑Ahead Tip: This pie is at its best the day it is baked, without ever having been refrigerated. Arrange your kitchen schedule so that you take the pie out of the oven just as you slide the turkey in. Serves 8

Recipe from Williams-Sonoma Traditional Thanksgiving Favorites