Spicy Pumpkin Pie

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 246.6

Dietary: Diabetic, Low-fat, Vegetarian

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

Shell, 9"
Pumpkin; canned
Eggs; beaten
Low-fat milk
Liquid cal-free sweetener *
Brown sugar; packed
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Ground cloves

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.

Read it online: https://www.chefs-mate.com/recipe/spicy-pumpkin-pie/