Spicy Pumpkin Pie II

Spicy Pumpkin Pie II

15 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
ANNEKEK
Recipe by  ANNEKEK

“This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C.)
  2. In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
  3. Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.

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Reviews (15)

Rate This Recipe
AngieM
20

AngieM

The flavor of this recipe is perfect. This is what pumpkin pie is supposed to taste like! I tried this once with canned pumpkin and again another time with fresh pumpkin, and it turned out terrific both ways!

SweetBasil
15

SweetBasil

I couldn't wait until Thanksgiving to try this. It lives up to it's name and the smell while its baking is wonderful. This will be my Pumpkin pie recipe. Terrific!

Andrea8985
11

Andrea8985

I made this for Thanksgiving this year. I doubled the recipe, and made 4 pies (I didn't use deep-dish shells). Two are currently in the freezer to save. The flavor of this was great. This may just be my pumpkin pie recipe from now on.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 44.9 g
  • 14%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

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