Spiced Pumpkin Pie
Indulge in the warmth and nostalgia of fall with this Spiced Pumpkin Pie, a timeless dessert that’s as comforting as it is flavorful. Made with silky pumpkin puree, a blend of heavy cream and milk for a creamy texture, and a medley of spices like cinnamon, ginger, nutmeg, and cloves, this pie offers the perfect balance of sweetness and spice. The luscious filling is cradled in a flaky, golden pie crust and baked to perfection, resulting in a dessert that’s both visually stunning and irresistibly delicious. Ideal for Thanksgiving or any autumn gathering, this classic recipe is easy to prepare and guaranteed to impress. Pair with a dollop of whipped cream for the ultimate fall dessert experience. Keywords: spiced pumpkin pie, fall dessert, Thanksgiving pie recipe, creamy pumpkin filling, homemade pie.
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Recipe Information
Ingredients
- 1 9-inch prepared pie crust
- 425 g pumpkin puree
- 240 ml heavy cream
- 60 ml whole milk
- 2 large eggs
- 1 large egg yolk
- 150 g granulated sugar
- 50 g light brown sugar
- 1.5 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp salt
- 1 tsp pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Place the oven rack in the center position.
Roll out the prepared pie crust and fit it into a 9-inch pie dish. Trim any excess dough, leaving about a 1/2-inch overhang. Fold the edges under and crimp as desired. Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and whole milk until smooth.
Add the eggs and egg yolk to the bowl. Whisk until fully combined.
In a separate smaller bowl, mix the granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir the dry mixture into the pumpkin mixture, then add the vanilla extract. Whisk until the filling is smooth and well incorporated.
Remove the chilled pie crust from the refrigerator and place it on a baking sheet. Pour the pumpkin filling into the crust, spreading it evenly.
Carefully transfer the baking sheet with the pie to the preheated oven. Bake for 50-60 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
Remove the pie from the oven and allow it to cool completely to room temperature on a wire rack. This helps the filling to set fully.
Once cooled, refrigerate the pie for at least 2 hours before serving. This allows the flavors to meld and ensures clean slices.
Serve your spiced pumpkin pie with whipped cream, if desired, and enjoy!
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 314.2 g | 114% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 222.5 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
