Spiced Pumpkin Pie

READY IN: 1hr 5mins
Recipe by Teresa M

I liked this recipe because it was good and easy enough for a beginner. You can double or triple the spices to your taste, as suggested by other people who rated this recipe at epicurious.com. I Doubled this recipe to use a whole 29-oz. can of pumpkin, which made 2 pies. I didn't have molasses so I used good pancake syrup in place of it, and it turned out really well. I used the recipe for Flaky Pie Crust for the crust, but you can also use frozen pie crust. Adjust the baking time to your oven, the recipe calls for 50 minutes, but my oven took 55 minutes. Bon Appetit, November 1998, Mary Dillman Burke, Aiken SC, The Cook's Exchange.

Top Review by s'kat

I am doing the desserts for Thanksgiving at my new in-laws house this year, so am doing some early trial-runs. I think we have a winner with this pie. Very smoothly-textured and creamy! I followed recommendation and doubled all of the spices. I also added in another 1/4 teaspoon of freshly grated nutmeg. Next time, I think I may take it to 1/2 teaspoon, and grate some on the top as well. My husband said he thought it needed to be just a little sweeter (a very odd thing for him to say), but I thought it was just right. BTW, his piece of pie disappeared in approximately 25 seconds, so take his statement as you will. ;) Great pie, thank you!!!!

Ingredients Nutrition

Directions

  1. Place baking sheet in oven and preheat to 450°F.
  2. Whisk first 8 ingredients together in large bowl to blend.
  3. Whisk in pumpkin, molasses and eggs, then cream.
  4. Pour mixture into frozen crust.
  5. Place pie on preheated baking sheet in oven.
  6. Bake 10 minutes.
  7. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes.
  8. Cool.
  9. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
  10. Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

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