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    Classic Spiced Pumpkin Pie

    clock-icon60 minutes
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    Pixicook editorial team

    A traditional pumpkin pie with a blend of spices and molasses, perfect for the holiday season.

    Ingredients for Classic Spiced Pumpkin Pie

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    units in
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    serves
    9 peoplechevron
    serves
    9 peoplechevron

    Pumpkin Puree, canned or homemade

    cups

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    Large Eggs

    each

    Substitute chevron-down

    Granulated Sugar

    tablespoons

    Substitute chevron-down

    Dark Brown Sugar

    tablespoons

    Substitute chevron-down

    Molasses

    tablespoons

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Ground Cloves

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

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    Ginger, grated

    tablespoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Pie Crust, blind-baked

    0.25 inch

    Substitute chevron-down

    How to Make Classic Spiced Pumpkin Pie

    1. Preheat Oven

    Preheat your oven to 450°F (232°C).

    2. Mix Filling

    In a large mixing bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, molasses, evaporated milk or heavy cream, ground cloves, cinnamon, ginger, and salt until well combined.

    3. Fill Pie Crust

    Pour the mixture into the blind-baked pie crust. If there is any leftover filling, set aside for a crust-less treat.

    4. Initial Bake

    Place the filled pie crust in the preheated oven and bake for 10 minutes.

    5. Reduce Heat and Continue

    Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for approximately 35 minutes, or until the pie is set and a knife inserted near the center comes out clean.

    6. Cool and Serve

    Remove the pie from the oven and place on a wire rack to cool completely. This allows the filling to set properly before serving.

    Variations

    Chocolate Pumpkin Pie

    Add cocoa powder to the filling, or create a chocolate ganache layer at the bottom of the crust before adding the pumpkin filling. Use a chocolate cookie crust instead of the traditional pastry for an extra chocolatey dessert.

    Maple Pecan Pumpkin Pie

    Replace some sugar with pure maple syrup for a deep, rich flavor. Top with pecans in the last 10 minutes of baking for a crunchy finish.

    Chai Spiced Pumpkin Pie

    Infuse your dairy with chai spices (cardamom, cinnamon, ginger, cloves, black pepper, and star anise) before adding to the filling. This will add a fragrant twist to the classic pumpkin spice profile.

    Sweet Potato Pie

    Swap pumpkin puree with sweet potato puree. Adjust spices, perhaps adding more nutmeg or including a bit of vanilla.

    Change the Spice Blend

    Instead of the classic cinnamon, ginger, and nutmeg, try cardamom, star anise, and a pinch of clove for an aromatic depth. You could also add a bit of black pepper or Szechuan pepper for a surprisingly warm kick.

    Pitfalls and tips

    Blind Bake the Crust

    Prevent a soggy bottom by partially baking the crust with pie weights or dried beans to set the structure.

    Choose the Right Pumpkin

    Opt for a smaller sugar pumpkin for a sweeter, more concentrated flavor ideal for pies.

    Avoid Cracking

    Prevent cracks by avoiding overbaking; the center should be slightly wobbly when removed from the oven.

    Fresh Spice Advantage

    Use freshly ground spices for a more vibrant and complex flavor profile.

    Temperature Control

    Bake your pie at two temperatures to set the crust and then gently cook the filling.


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