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A freshly baked whole pumpkin pie with a golden crust on a cooling rack.

Best way to grow, Pumpkin Pie: 5 Spices

A delightful pumpkin pie featuring a unique blend of five spices, perfect for any occasion. This recipe guides you through creating a flavorful and aromatic dessert that will impress your guests.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour
  • 0.5 cup cold butter cut into small pieces
  • 4 tablespoons ice water
For the Filling
  • 15 oz canned pumpkin puree
  • 12 oz evaporated milk
  • 2 large eggs
  • 0.75 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon allspice
  • 0.5 teaspoon salt

Equipment

  • Mixing bowls
  • 9-inch pie dish
  • Whisk
  • Rolling pin
  • Wire rack

Method
 

Make the Crust
  1. Combine flour and cold butter in a bowl until crumbly, then add ice water gradually to form a dough.
  2. Roll out the dough and press it into a 9-inch pie dish, trimming and crimping the edges as desired.
Prepare the Filling
  1. Whisk together pumpkin puree, evaporated milk, eggs, sugar, and all five spices (cinnamon, ginger, nutmeg, cloves, allspice) with salt in a large bowl until smooth.
  2. Pour the pumpkin mixture into the prepared pie crust.
Bake the Pie
  1. Bake at 375°F (190°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 45-50 minutes until a knife inserted near the center comes out clean.
  2. Cool completely on a wire rack before serving to allow the pie to set properly.

Notes

For an extra touch, serve with a dollop of whipped cream or a sprinkle of additional cinnamon. To prevent the crust from browning too quickly, you can cover it loosely with aluminum foil during the last 20 minutes of baking.