Spicy Pumpkin Pie Recipe
- 2 cups canned pumpkin
- 1 cup prepared eggnog
- 1 cup cream
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 1/2 tbsps flour
- 1 3/4 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- pinch ground allspice
- pinch of ground cardamom if you have it
- 2 large eggs
- 1 prepared 9 inch pie crust
Pumpkin Pie Directions
I usually buy frozen crust, but you can certainly make your own. I always go the extra step of placing a film of room temperature butter on the crust before baking. For wet recipes like pumpkin pie and quiche, it keeps the crust from getting soggy or doughy.
The filling directions are pretty easy:
In a separate mixing bowl, beat the eggs until well incorporated but not frothy.
Add the egg mixture to the pumpkin and spices. Stir to incorporate.
Pour into a prepared but unbaked pie crust.
Wrap the edges of the crust with aluminum foil to prevent over-browning.
Bake for 15 minutes at 425 degrees F and then drop the temperature to 350 degrees for another 45 to 50 minutes -- or until the center is firm.
It's also a good idea to turn the pie 180 degrees about a half-hour into the cooking process. If your oven isn't spotless or perfectly calibrated, this will help insure even cooking.
Cool on an elevated rack, if possible.
If you like your pumpkin spicy and love the aroma of baking pie permeating your kitchen, this recipe is for you.