There’s nothing quite like the comforting aroma of a spiced pumpkin pie wafting through the house to mark the beginning of the holiday season. This classic
dessert combines a creamy, rich pumpkin filling with a medley of warm spices, nestled in a flaky, buttery crust. The subtle sweetness of brown sugar pairs
perfectly with cinnamon, nutmeg, ginger, and cloves, creating a flavor that’s both nostalgic and irresistibly indulgent. Whether served with a dollop of
whipped cream or enjoyed on its own, this spiced pumpkin pie is a quintessential treat that will bring warmth and joy to any gathering.
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INGREDIENTS
For the crust:
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? 1 ? cups all-purpose flour
? ? teaspoon salt
? 1 tablespoon granulated sugar
? ? cup unsalted butter, chilled and cubed
? 3-4 tablespoons ice water
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For the filling:
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? 1 ? cups pumpkin puree (canned or homemade)
? ? cup brown sugar
? 2 large eggs
? 1 cup heavy cream
? 1 teaspoon ground cinnamon
? ? teaspoon ground ginger
? ? teaspoon ground nutmeg
? ? teaspoon ground cloves
? ? teaspoon vanilla extract
? ? teaspoon salt
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INSTRUCTIONS
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1. Prepare the crust:
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? In a large bowl, combine the flour, salt, and sugar. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse
crumbs.
? Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
? Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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2. Roll out the crust:
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? Preheat the oven to 375°F (190°C).
? On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, trimming and crimping the edges as desired.
Place the crust in the refrigerator to chill while preparing the filling.
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3. Make the filling:
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? In a large mixing bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.
? Gradually mix in the heavy cream, then add the spices, vanilla extract, and salt. Stir until fully combined.
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4. Assemble and bake:
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? Pour the filling into the prepared crust, spreading it evenly. Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning.
? Bake for 45-55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
? Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
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5. Serve:
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? Slice and serve with whipped cream or a sprinkle of cinnamon, if desired. Store leftovers in the refrigerator for up to 3 days.
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Enjoy the cozy flavors of this spiced pumpkin pie, a dessert that will surely become a family favorite!
