A classic French-American pumpkin pie that’s lighter, airier, and more refined than the usual version. Julia Child’s pumpkin pie is unlike any other: gently spiced, soufflé-light, beautifully aromatic, and layered with technique. Instead of simply stirring ingredients together, she folds in whipped egg whites, which gives the filling its signature lift and silky texture.
It’s elegant, cloud-like, deeply spiced, and absolutely worthy of a holiday table—or any table.
Ingredients
Pie Filling
- 2 large eggs, separated
- 1 (15-oz) can pumpkin purée
- ½ cup light brown sugar
- ½ cup + 1 tablespoon granulated sugar
- Kosher salt
- 1½ tbsps molasses, plus up to ½ tablespoon more, to taste
- 1½ tbsps bourbon or dark rum (optional)
- 1½ tsps cinnamon
- 1½ tsps ginger
- ⅛ tsp freshly grated nutmeg
- ⅛ tsp ground cloves
- ½ cup heavy cream
- ¼ cup whole milk, plus more as needed
Crust
- 1 9-inch pie shell
(standard or deep-dish; deep-dish recommended)
For Par-Baking
- Parchment paper
- Foil
- Pie weights or dried beans
How to Make Julia Child's Pumpkin Pie
- Preheat oven to 350°F (convection preferred).
- On a floured surface, roll the dough into a 13-inch round, about ¼ inch thick. Fit into a 9–10 inch pie plate. Trim overhang to ¾ inch if needed, fold under, and crimp decoratively. Refrigerate shell for 10 minutes.
- Crumple a sheet of parchment (so it fits better), line the crust, then add foil and pie weights. Bake 20–25 minutes, until nearly set. Remove parchment, foil, and weights.
- Bake another 10 minutes, until pale golden. Let cool slightly. (You may par-bake a day ahead.)
- Heat oven to 450°F (convection preferred).
- Separate eggs and set aside.
- In a stand mixer, blend together: pumpkin purée, ½ cup brown sugar, ½ cup granulated sugar, ½ tsp salt, molasses, bourbon/rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, heavy cream, whole milk. Mix until completely smooth. If mixture seems stiff, add more milk one tablespoon at a time.
- In a clean bowl, beat egg whites until foamy. Add a pinch of salt. Gradually add the remaining 2 tablespoons granulated sugar. Beat until shiny, firm peaks form.
- Beat ¼ of the whipped whites into pumpkin mixture. Gently fold in the rest.
- Place the par-baked crust on a foil-lined baking sheet. Ladle filling into the crust, filling just below the rim. Cover crust edges to prevent over-browning.
- Bake 10–15 minutes at 450°F, until the crust edge turns lightly golden. Reduce temperature to 375°F (still on convection if possible). Bake 25–30 minutes, until a tester inserted 2 inches from the rim comes out clean. The center should still look slightly soft; it will finish cooking as it cools.
- Turn oven off, crack the door, and let pie rest 20–30 minutes in the gently cooling oven to prevent watery filling.
- Serve warm, or cool completely and refrigerate up to 2 days.
Bring to room temperature before serving for best texture.
Storage & Freezing Instructions
Store the pie in the refrigerator tightly wrapped for up to 2 days. The whipped-egg-white structure stays stable and the spices intensify.
Julia’s version does not freeze as well as dense pumpkin pies because of the soufflé-like filling—it may separate. Freeze only if necessary (up to 1 month), wrapped well.
FAQs
Why whip the egg whites?
It’s Julia’s genius move: folding in whipped whites gives the pie a lighter, more refined, almost mousse-like texture.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s very dry—excess moisture can collapse the filling.
Can I skip the alcohol?
Absolutely. Julia includes it as an optional aromatic; the pie is excellent without it.
Can I use a standard 9-inch crust?
Yes, but a deep-dish is easier to fill without overflow.
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