Fall, Pies

Spiced Pumpkin Pie

Name: Spiced Pumpkin Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1-1/2 cup cooked pumpkin (or canned puree); 1 tsp. all-purpose flour; 1 cup light brown sugar, packed; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. ground allspice; 1/4 tsp. ground cloves; 1/8 tsp. ground nutmeg; 1/2 salt (table, kosher, or sea); 3 large eggs, beaten; 1/2 cup whole milk; One-9″ pie crust: Store-bought or your favorite homemade recipe. (I recommend All Butter Crust or Flaky Not-Amish Pie Crust.)

November 25, 2021

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If pumpkin is not on the Thanksgiving menu in pie form, Minion B questions my culinary skills and judgment. I’m not complaining because 3 out of 4 people in this house eat pumpkin pie. And really, it doesn’t seem right to not have pumpkin pie on Turkey Day. Tradition right?!

Growing up, Mom always made homemade pumpkin puree. Most of the time it was with a pumpkin from the garden. In the off chance she didn’t grow a garden, we’d buy a pie pumpkin and cook it down. Worst case scenario was the can of Libby’s pumpkin. Mom always cut her pumpkin into wedges, seeded it, boiled it until soft, and whirred through the blender. This worked, but made for extra moist pumpkin.

Here’s Mom with one of her prized Hubbard squashes and a plethora of onions. Needless to say, Mom gets creative with her gardening and has a great green thumb!

Since learning from the best, I’ve tweaked how I cook pumpkin into puree. In the Pumpkin Pie Smoothie post, I shared with you my method for roasting pumpkin into tasty goodness. This year, it’s no different. But the pumpkin looks a little different. Son B calls this my Harry Potter Pumpkin from the Harry Potter and the Prisoner of Azkaban movie. If you’re a fan, this is the scene where the hippogriff Buckbeak is getting ready to be put down. Harry and his BFF Hermione are sneaking around to see what’s going on. I won’t geek out on you, but in any case these pumpkins definitely not look like your Halloween jack-o-lanterns. They’re just as tasty though.

This Spiced Pumpkin Pie recipe is nothing fancy. Cooked pumpkin, eggs, whole milk and an array of warm baking spices whisked together. The pie crust you use is up to you…store-bought or homemade. This year, I’m using the All Butter Crust recipe to make pie-making easy. I’m thinking a slice of pumpkin pie with whipped cream will be delightful with morning coffee on Black Friday!

Spiced Pumpkin Pie

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IMHO pumpkin pie tastes even better when the pumpkin puree comes straight out the oven and not a can. This traditional recipe uses roasted pumpkin you puree and blend with an assortment of warm baking spices. Of course, you can substitute canned pumpkin in a pinch!

Author: Erin Thomas
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 hour
Yield: One 9-inch Pie 1x

Ingredients

Scale

1–1/2 cup cooked pumpkin (or canned puree)

1 tsp. all-purpose flour

1 cup light brown sugar, packed

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground allspice

1/4 tsp. ground cloves

1/8 tsp. ground nutmeg

1/2 salt (table, kosher, or sea)

3 large eggs, beaten

1/2 cup whole milk

One-9″ pie crust: Store-bought or your favorite homemade recipe. (I recommend All Butter Crust or Flaky Not-Amish Pie Crust.)

Instructions

Preheat oven to 350 degrees F. Combine pumpkin, flour, brown sugar, spices, and salt in a large bowl. Beat in eggs and milk until smooth. Pour into prepared pie crust. Bake for 35-45 minutes or until knife inserted in center comes out clean. Let cool. Serve with whipped cream dusted with cinnamon.