spiced pumpkin pie
A bold and creamy pumpkin pie packed with warm spices like cinnamon, nutmeg, ginger, and cloves, balanced with milk and light cream for a silky custard texture. This easy spiced pumpkin pie is a crowd-pleasing twist on the classic fall dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups canned pumpkin purée
- 1 cup milk
- 1 cup light cream
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 2 large eggs, lightly beaten
- 1 (9-inch) deep-dish unbaked pie crust
Instructions
- Preheat the oven to 450°F (230°C).
- Place the unbaked pie crust into a 9-inch deep-dish pie plate and chill while preparing the filling.
- In a large bowl, whisk together pumpkin purée, milk, and light cream until smooth.
- Add brown sugar and white sugar; stir until dissolved.
- Mix in ground cinnamon, nutmeg, ginger, cloves, and salt.
- Whisk in the flour until incorporated, then add the beaten eggs and mix until fully combined.
- Pour the filling into the prepared pie crust.
- Bake at 450°F (230°C) for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 50 minutes, or until the center is set but slightly jiggly.
- Cool on a wire rack for at least 2 hours. Chill for 4 hours or overnight before serving.
Notes
- Use half-and-half or a mix of 3/4 cup heavy cream and 1/4 cup milk as a substitute for light cream.
- For a crustless version, bake in a greased pie dish and reduce baking time slightly.
- You can make this pie 1–2 days ahead and refrigerate until serving.
- To prevent over-browning, cover crust edges with foil or use a crust shield during baking.
Find it online: https://www.recipebyelena.com/spiced-pumpkin-pie/