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Spiced Pumpkin Pie

Change the way you think of Pumpkin Pie by adding a few stronger spices
5 from 3 votes
Prep Time 15 minutes
Cook Time 45 minutes
Blind Bake 20 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
  

  • 1 Pie Crust Use your Favorite

Custard FIlling

  • 15 ounce can pure pumpkin
  • 1 1/4 cups heavy cream
  • 3/4 cup brown sugar
  • 3 large eggs
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon vanilla extract or vanilla paste
  • 1/4 teaspoon salt

Whipped Cream

  • 1 cup Heavy Cream
  • 3 Tablespoon brown sugar
  • 1 Tablespoon bourbon

Instructions
 

Blind Baking the Pie Crust

  • Preheat your oven to 375.
  • Roll out pie crust and gently place into pie pan.
    If using a store-bought crust that requires unrolling- thaw completley before unrolling.
  • Using a fork make little holes in the bottom of the pie crust and drape with tinfoil or parchment paper. On top of the parchment paper/foil fill pie crust with pie weights/beans/rice. You want to fill the pie with this.
  • Bake for 20 minutes.

Prepare custard

  • In a mixing bowl, pumpkin, eggs, heavy cream, and spices and mix together.
  • Pour custard into blind-baked crust. Return to oven and bake for 45-55 minutes. You're looking for the custard to set and have a minor giggle.
  • Cool on a wire rack before chilling in the fridge.

Serving

  • Make whipped cream by letting 1 cup of heavy cream, 3 tablespoons Brown sugar, and 1 tablespoon bourbon sit for 10 minutes before whipping together. Whipped Cream should hold stiff peaks.

Notes

Please note- Pumpkin Pie spice can be substituted for Cinnamon and Nutmeg. 
Keyword Pie, Pumpkin Pie, Spiced, Spiced Pumpkin Pie