"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." — ANNEKEK
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canned pumpkin puree
1 1/2 teaspoons
eggs, lightly beaten
1 (9 inch)
unbaked pie crust
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!
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.
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!
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.
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.
This is the best pie I have ever tasted! Thanks for the recipe!
Delicious!! Regular pumpkin pie is way too plain, this is just what I was looking for!
My husband and myself loved the spicies flavor on this pie
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pumpkin Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 139
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