Spicy Pumpkin Pie II Recipe - Allrecipes.com
Spicy Pumpkin Pie II Recipe

Spicy Pumpkin Pie II

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Nov 23, 2006

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!

Most Helpful Critical Review
Nov 20, 2009

The taste was okay, but it was still runny, almost raw in the middle after baking time + 10 minutes. I will try again, perhaps cut down on the milk some and bake a bit longer. I like spicy and dense pie. This has potential, it's not "fluffy," but as written it's not quite cooked at the end of the baking time.


21 Ratings

Sep 29, 2003

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!

Oct 22, 2008

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.

Oct 30, 2007

I made this recipe for my pregnant wife and she absolutely loved it. I added a little extra puree and cinnamon and made two pies.

Oct 04, 2005

This is the best pie I have ever tasted! Thanks for the recipe!

Mar 13, 2012

I think with the cream and milk it was lighter than the normal condensed milk version and it was much superior to the evaporated milk versions I have tried, where the evaporated milk is easily identified with the pumpkin and spices. My pie was very bland but I am certain this had something to do with the lacklustre canned pumpkin I used. I will try it again and use fresh pumpkin next time. I will also use all brown sugar to bring out the spices. I found it was (too?) sweet, but needed more spice to give it that pumpkin pie warmth we expect from a pie.

Nov 03, 2009

Delicious!! Regular pumpkin pie is way too plain, this is just what I was looking for!


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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