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Spicy Pumpkin Pie

Source: Food & Wine
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Active Time:  20 Minutes
Total Time:  2 Hours 5 Minutes
  Makes two 9-inch pies
Here's a spicy version of the all-time Thanksgiving favorite. You can buy pumpkin pie spice at the supermarket, or you can make your own blend of ground cinnamon, ginger and just a little bit of nutmeg or allspice and cloves. Some 9-inch pie pans are deeper than others. For this recipe, look for pans that are about 3/4 inch deep.
One 29-ounce can of solid-pack pumpkin
2 cups (firmly packed) light brown sugar
3 tablespoons pumpkin pie spice
1 teaspoon salt
5 large eggs, lightly beaten
Two 12-ounce cans evaporated milk
Double-Crust Pastry
Other necessary recipes:
Double-Crust Pastry
In a medium bowl, whisk the pumpkin with the sugar, pumpkin pie spice and salt. Whisk in the eggs. Slowly whisk in the evaporated milk until completely blended. Refrigerate while you prepare the pie shells.

On a lightly floured surface, roll out one half of the Double-Crust Pastry into an 11-inch round. Transfer the round to a 9-inch pie pan and fit it against the bottom and sides without stretching. Trim the overhanging dough to 1/2 inch, fold it under and crimp decoratively. Prick the dough all over with a fork. Repeat with the other half of the Double-Crust Pastry. Freeze the shells for at least 30 minutes.

Preheat the oven to 375 degrees F. Bake the shells for 10 minutes, or until they are just beginning to brown slightly. Let cool to room temperature.

Pour the filling into the cooled shells and bake for about 45 minutes, until the pies move slightly in one mass (no liquid center) when lightly jiggled.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slice of Holiday: Pumpkin Pies
Nutrition Facts per Serving
Yield:   Makes two 9-inch pies
Calories: 453
Fat. Total: 18g
Fiber: 3g
Carbohydrates, Total: 63g
Sodium: 375mg
% Cal. from Fat: 36%
Cholesterol: 99mg
Protein: 10g
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