Spicy Pumpkin Pie

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Servings: 4 servings Difficulty: Intermediate
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A warm, aromatic dessert featuring rich pumpkin filling and bold spices in a flaky crust
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This Spicy Pumpkin Pie is a comforting twist on the classic autumn dessert, delivering a robust blend of warm spices that elevate the natural sweetness of canned pumpkin. The filling is silky smooth, infused with cinnamon, nutmeg, ginger, and a hint of cloves, creating a complex flavor profile that feels both traditional and invigorating. Using a pre-made pastry shell makes this recipe approachable for weeknight baking, while the use of low-fat milk and liquid sweetener keeps it lighter than traditional versions. It’s perfect for holiday gatherings, cozy weekend dinners, or any occasion where you want to bring a touch of seasonal warmth to the table. Serve chilled for a refreshing contrast to the spicy notes.

Spicy Pumpkin Pie recipe image
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Spicy Pumpkin Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 246.6

Description

This Spicy Pumpkin Pie is a comforting twist on the classic autumn dessert, delivering a robust blend of warm spices that elevate the natural sweetness of canned pumpkin. The filling is silky smooth, infused with cinnamon, nutmeg, ginger, and a hint of cloves, creating a complex flavor profile that feels both traditional and invigorating. Using a pre-made pastry shell makes this recipe approachable for weeknight baking, while the use of low-fat milk and liquid sweetener keeps it lighter than traditional versions. It's perfect for holiday gatherings, cozy weekend dinners, or any occasion where you want to bring a touch of seasonal warmth to the table. Serve chilled for a refreshing contrast to the spicy notes.

Ingredients

Directions

  1. Preheat oven to 450°F (230°C).
  2. Prick the bottom and sides of the pastry shell thoroughly with a fork.
  3. Bake the empty shell for 8 minutes to partially set the crust.
  4. Reduce oven temperature to 350°F (175°C).
  5. In a large bowl, whisk together the beaten eggs and low-fat milk until combined.
  6. Add the canned pumpkin, liquid sweetener, packed brown sugar, cinnamon, nutmeg, ginger, salt, and ground cloves to the bowl.
  7. Stir vigorously until the filling is smooth and all spices are evenly distributed.
  8. Pour the filling into the partially baked pie shell.
  9. Bake at 350°F (175°C) for 50 minutes, or until the center is almost set but still slightly jiggly.
  10. Remove from oven and let cool slightly on a wire rack.
  11. Refrigerate the pie for at least 2 hours before slicing to allow the filling to firm up.
  12. Cut into 8 wedges and serve chilled.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 246.6kcal
% Daily Value *
Total Fat 9.8g16%
Saturated Fat 3.9g20%
Cholesterol 21.7mg8%
Sodium 1357.3mg57%
Total Carbohydrate 30.8g11%
Dietary Fiber 1.5g6%
Sugars 13.2g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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