Checking the ingredient list here, there's no peanut or peanut-derived product anywhere — just pumpkin puree, sweetened condensed milk, warm spices, and a splash of heavy cream folded into a silky, pourable filling. That filling bakes into a dense, custardy layer with just the right amount of wobble in the center, all nestled into a crisp, golden crust. The blend of cinnamon, ginger, nutmeg, and allspice gives it that cozy, spiced depth without needing anything fussy. Once it's cooled and sliced, you get clean, structured wedges that hold their shape beautifully, finished with a dollop of whipped cream if you're feeling extra. It's a low-fuss, crowd-pleasing dessert that works well for a peanut free table, whether it's a holiday spread or a weeknight treat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no cornstarch lumps remain.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
