Spiced Pumpkin Pie

Stephanie Jameson


Who doesn't love Pumpkin Pie-especially during the holiday season!

Blue Ribbon Recipe

This is a very velvety version of pumpkin pie. I've added it to my holiday dessert repertoire! The Test Kitchen

★★★★★ 14 votes


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refrigerated pie crust
3/4 c
light brown sugar, packed
1 tsp
cardamon, ground
3/4 tsp
ginger, ground
1/2 tsp
cinnamon, ground
1/4 tsp
ground cloves
1/4 tsp
egg yolk
1 can(s)
pumpkin (15 oz)
1 1/2 c
half and half
frozen whipped topping

How to Make Spiced Pumpkin Pie


  • 1Place pie crust in pie plate, crimp edges and sprinkle with cinnamon.
  • 2Whisk brown sugar, cardamon, ginger, 1/2 teaspoon cinnamon, cloves and salt in large bowl. Whisk in eggs and yolk.
  • 3Stir pumpkin and half and half.
  • 4Heat oven to 400. Pour filling into crust.
  • 5Bake 20 minutes at 400. Reduce temperature to 325, bake 45 minutes or until edges are puffed and center barely moves when tapped. Garnish with frozen whipped cream and cinnamon. Store in refrigerator.

Printable Recipe Card

About Spiced Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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