Festive Spiced Pumpkin Pie

Name: Festive Spiced Pumpkin Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 can (15 oz) pumpkin puree; 3/4 cup sugar; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/4 tsp allspice; 1/2 tsp salt; 3 large eggs; 1 cup heavy cream; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/4 tsp salt; 1/2 cup unsalted butter, cold and cubed; 3-4 tbsp ice water

Highlighted under: Seasonal & Festive

I absolutely love making this Festive Spiced Pumpkin Pie during the fall season. The aroma of the spices blends perfectly with the creamy pumpkin filling, creating a comforting, nostalgic treat. Every time I bake this pie, it feels like a warm hug as it fills my kitchen with the scent of cinnamon and nutmeg. Plus, it's a delightful addition to any holiday gathering that never fails to impress friends and family alike. Each slice tells a story of tradition and flavor that I’m excited to share.

Created by

Mia

Last updated on 2026-02-03T17:29:27.293Z

When we first attempted this recipe, we experimented with different spice combinations to find the perfect balance. After several tries, we discovered that a blend of cinnamon, ginger, and a touch of allspice truly elevates the dish. The texture of the filling comes out wonderfully smooth and the crust is buttery, giving each bite a satisfying crunch and melt-in-your-mouth feel.

Here's a little tip I learned along the way: chilling the pie crust for about 30 minutes before baking helps prevent it from shrinking. It’s a simple step that makes a world of difference! This pie has become a favorite at our family gatherings, and I can’t wait to share it with you!

        Why You'll Love This Recipe
        Irresistible blend of warm spices and creamy pumpkin
Tantalizing aroma that fills your kitchen
Easy enough for beginners yet impressive enough for holidays

      

Understanding the Ingredients

The key to a luscious pumpkin pie lies in the quality of your pumpkin puree. While canned pumpkin is convenient, you can elevate the flavor by using homemade puree from sugar pumpkins. These smaller pumpkins are sweeter and have a creamier texture than their larger counterparts. Bake them until tender, scoop out the flesh, and puree until smooth for an extra-rich filling.

Spices are fundamental to this recipe, enhancing the pumpkin's natural sweetness. Adjusting the spice blend can lead to your version of pumpkin pie. For an added depth, consider using freshly grated nutmeg and ginger instead of pre-ground spices; they provide a more vibrant aroma and flavor. Remember to balance the spices to match your personal taste preference.

Perfecting the Pie Crust

When making the pie crust, technique is crucial. Ensure your butter is cold; this helps create that flaky texture in your crust. You can cut the butter into the flour using a pastry cutter for more controlled results, which can yield a better texture than using your fingers. If your dough feels crumbly, don’t fret; gently knead it until it holds together without overworking it, which can toughen the crust.

For an extra flavor boost, try adding a tablespoon of sugar or a pinch of cinnamon to the crust. If you're short on time, you can opt for a store-bought crust, but be sure to bake it before filling to avoid a soggy bottom. Also, blind baking at 425°F for about 10 minutes before adding the filling can help achieve that perfect golden and crisp finish.

Ingredients

For the Pumpkin Filling

1 can (15 oz) pumpkin puree
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice
1/2 tsp salt
3 large eggs
1 cup heavy cream
1 tsp vanilla extract

For the Pie Crust

1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
3-4 tbsp ice water

Instructions

Make the Pie Crust

In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Filling

In a mixing bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, allspice, and salt. Add eggs one at a time, mixing well after each addition. Finally, stir in the cream and vanilla extract until smooth.

Assemble and Bake

Preheat the oven to 425°F (220°C). Roll out the dough on a floured surface, then fit it into a 9-inch pie dish. Pour the pumpkin filling into the crust. Bake for 15 minutes, then reduce temperature to 350°F (175°C) and continue baking for 35-40 minutes until the filling is set. Let cool before serving.

Pro Tips

For extra flavor, try adding a splash of maple syrup to the pumpkin filling. It's a delightful twist that enhances the sweetness!

Storing and Serving

This Festive Spiced Pumpkin Pie can be made a day in advance, making it an excellent option for holiday gatherings. Once cooled, cover it loosely with plastic wrap and store it in the refrigerator. It will stay fresh for up to three days. If it's not completely cool, the condensation can make the crust soggy, so be sure to let it sit at room temperature before refrigerating.

When serving, consider pairing the pie with whipped cream or vanilla ice cream to complement the spices. A sprinkle of cinnamon or nutmeg on top can add a festive touch. For an interesting twist, a drizzle of caramel sauce can enhance the pie's sweetness, making each slice feel even more indulgent and special.

Adjustments and Variations

Don’t hesitate to experiment with the filling! If you want a richer texture, substitute half of the heavy cream with sour cream or Greek yogurt for a tangy, creamy contrast. For a dairy-free version, use coconut milk instead of heavy cream. It will impart a subtle coconut flavor, which can be delightful with the pumpkin spices.

If you're looking for a lighter pie, reduce the sugar by a third and replace it with maple syrup or honey, adjusting the amount of cream slightly to maintain the right consistency. These alternatives provide a unique flavor profile while keeping the pie sweet and satisfying.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, you can! Just make sure to cook and puree the pumpkin until smooth before using it in the recipe.

→ How do I store the leftover pie?

Store any leftover pie in the refrigerator, covered, for up to 3 days.

→ Can I freeze this pumpkin pie?

Absolutely! Wrap the cooled pie tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2 months. Thaw in the refrigerator before serving.

→ What can I serve with this pie?

Whipped cream, vanilla ice cream, or a sprinkle of cinnamon sugar make excellent accompaniments!