In the wake of Hurricane Katrina, Nicole Eiden and Marielle Dupré formed Windowsill Pies, a New Orleans–based pie company inspired by the city’s history and food culture. Their pies are currently made in a commercial kitchen and sold throughout the city, but a brick-and-mortar shop is next. This take on pumpkin pie has the smooth texture of the classic, but with extra layers of ginger-caramel flavor. Candied pepitas on top add extra flavor and crunch.

November 2018


Credit: Christopher Testani

Recipe Summary

6 hrs 45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line frozen pie shell with parchment paper, and fill with pie weights. Bake until crust edges are lightly browned, 16 to 18 minutes. Remove paper and weights; prick bottom of crust several times with a fork. Return to oven; bake until bottom is lightly browned, 4 to 6 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Reduce oven temperature to 350°F.

  • Whisk together pumpkin, ginger, orange zest, vanilla, salt, cinnamon, and nutmeg in a large bowl; set aside.

  • Stir together granulated sugar and 3 tablespoons water in a small saucepan. Cook over medium, stirring constantly, until sugar melts, about 3 minutes. Increase heat to medium-high; cook, swirling saucepan often, until mixture is rich caramel in color, 6 to 7 minutes; remove from heat. Gradually add warm cream to sugar mixture, whisking constantly. (Mixture will bubble up.) Whisk in brown sugar and butter until smooth and incorporated.

  • Whisk warm caramel mixture into pumpkin mixture until combined. Whisk in eggs, 1 at a time, until incorporated. Pour mixture into pie shell; smooth top with an offset spatula. Bake at 350°F until filling is set and crust is golden, about 1 hour. Turn oven off, and crack open oven door; let pie stand in oven 15 minutes. Transfer pie to a wire rack to cool completely, about 4 hours. Garnish with candied pepitas.