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I wasn’t going to do it. Even though I LOVE pumpkin pie, wasn’t going to share this Extra-Spicy Pumpkin Pie recipe with you. I mean, it’s Thanksgiving week, and the social media channels are flooded with pie. Five out of every ten posts in my Pinterest feed feature pumpkin desserts. Who needs another pumpkin pie recipe?
Well, it turns out we all do, maybe. Last night I made it – as an early holiday treat for my kiddo, who is spending Thanksgiving with his dad this year but who would have been heartbroken if I hadn’t make him his favorite pumpkin pie. As we scooped up warm spoonfuls of creamy, spicy goodness topped with fluffy whipped cream, I knew I had to share it with you, too. It’s so good. And it’s not your typical pumpkin pie.
I’ve been making this recipe for years; it’s from the Silver Palate Cookbook, and it really is easy as … pie. The recipe is typical in that it’s made of pumpkin (duh – although, did you know that there is very likely squash in your can of pumpkin puree?). Where it diverges from the standard is in its flavor. There is no generic pumpkin pie spice in this recipe. Instead, it’s filled with a potent blend of fragrant spices that will spank your taste buds. We’re talking unusually generous amounts of cinnamon, clove, ginger, cardamom, and allspice. It is not for the faint of heart. I love it dearly.
Some pumpkin pies have a very dense, almost cheesecake-like texture; this one is lighter and airier; almost chiffon-y. Rather than the evaporated milk found in many recipes, this one gets its creaminess from heavy cream and half-and-half – which I suspect, by the way, gives it just the right amount of extra moisture for high-altitude locations (though it can be made at any altitude).
I know it may be late for Thanksgiving, and you might already have a pie made or planned, but if you’ve been wavering, or even if you’re just curious to try a slightly amped-up version of a classic, give this one a try. You might end up liking it so much that you, like me, succumb to eating it for breakfast the next day, too (oops).
Extra-Spicy Pumpkin Pie
- Author: Adapted from the Silver Palate Cookbook
- Prep Time: 10 mins
- Cook Time: 70-100 minutes
- Total Time: 80-110 mins
- Yield: 8 servings 1x
- Category: dessert
Description
This classic from the Silver Palate Cookbook will satisfy the spice-lovers in your life.
Ingredients
Scale
1/2 recipe of pie crust of your choice (I recommend theWorld’s Best Pie Crust)
3 large eggs
1/3 cup (2.5 oz) granulated sugar
1/3 cup (2.5 oz) brown sugar
2 cups canned pumpkin puree
1 tsp ground ginger
1.5 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp salt
3/4 cup (6.5 oz) heavy cream
3/4 cup (6.5 oz) half and half
Instructions
Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.
Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.
Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).
If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking). Serve with freshly whipped cream.
Notes
*prep time does not include making crust
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Extra-Spicy Pumpkin Pie
- Author: Adapted from the Silver Palate Cookbook
- Prep Time: 10 mins
- Cook Time: 70-100 minutes
- Total Time: 80-110 mins
- Yield: 8 servings 1x
- Category: dessert
Description
This classic from the Silver Palate Cookbook will satisfy the spice-lovers in your life.
Ingredients
Scale
1/2 recipe of pie crust of your choice (I recommend theWorld’s Best Pie Crust)
3 large eggs
1/3 cup (2.5 oz) granulated sugar
1/3 cup (2.5 oz) brown sugar
2 cups canned pumpkin puree
1 tsp ground ginger
1.5 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp salt
3/4 cup (6.5 oz) heavy cream
3/4 cup (6.5 oz) half and half
Instructions
Preheat oven to 450°. Line a 9-inch pie plate with pastry; crimp edges with your thumb and forefinger.
Beat eggs and sugars together until light and airy. Stir in pumpkin, spices, and salt and mix until combined. Stir in cream and half and half.
Pour the filling into the prepared pie crust and place pie dish on a rimmed baking sheet to catch any spills. Bake at 450° for 10 mins, then reduce heat to350° and bake for 60 minutes more (at high altitudes, this can take longer – up to an additional 30 minutes!). The pie is done when it wiggles like jello when gently shaken, but is no longer liquid in the center (you can test with a knife or cake tester too, but I prefer not to cut into the pie to preserve its prettiness).
If desired, garnish with decorative pie crust cutouts, or pecan halves. Cool completely before slicing (this is really best the day after baking).
Notes
*prep time does not include prepping crust
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Reader Interactions
Comments
PattyYes, Extra spicy! This one is going into my recipe box for suer! Gorgeous looking pie, BTW!
Reply
- Lindsay
I baked this pie last night and ate it for Thanksgiving today. Holy moly, you were not kidding about the spices! I LOVE it. The vast majority of pumpkin pie recipes are too sticky sweet and bland for my taste. If I want sticky sweet I’ll bake a pecan pie, pumpkin pie should be all about the spices and rich creamy texture. This one fits the bill! Even my mom, a notorious pumpkin pie hater, liked this pie. It did crack on top when cooling, but some online research shows that I should have opened the oven slightly after turning off the heat and let the pie cool more slowly in there, like with a cheesecake. I was baking late last night and the kitchen was a bit chilly.
Anyway. AMAZING pumpkin pie, if you love sweet spices definitely give it a try. I live around 6400 ft and it baked up quite well.
Reply
Can you tell me how big the cans of pumpkin are, ounces? My store has two sizes. Thanks
Reply
- Robyn
Hi Sheryl, the recipe calls for 2 cups of canned puree, which is just over one small (15 oz) can. I usually get either two small cans or one large and just scoop out what I need.
Reply
- Carrie
First of all, I love every recipe of yours that I’ve made! I’m at 6,900 ft in New Mexico and everything comes out perfectly! Thank you!
I’m hoping to making this as individual mini pies, using a jumbo muffin tin that has 6 wells. Can you tell me how high to fill the well and how many you think they would make. Also, Could this be made with freshly baked pumpkin and how? I’m going to use your World’s Best Pie Crust recipe too.
Thanks again!Reply
Thanks, Carrie! I recommend filling the pies as close to the top of the well as possible. The filling will shrink a bit.
Reply
- Abby
Hi! This looks INCREDIBLE and I can’t wait to try it; do you think it would work okay with homemade pumpkin puree? (I’ve got a sugar pumpkin sitting on my counter…taunting me…)
Reply
Yes, homemade pumpkin purée will work fine!
Reply
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