Festive Spiced Pumpkin Pie

Name: Festive Spiced Pumpkin Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and cut into cubes; 1/4 teaspoon salt; 3 tablespoons ice water; 2 cups fresh pumpkin puree; 3/4 cup brown sugar; 2 large eggs; 1 cup heavy cream; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon cloves; 1/4 teaspoon salt

Highlighted under: Seasonal & Festive

I absolutely love baking during the holiday season, and this Festive Spiced Pumpkin Pie has become a staple in my family gatherings. Each bite brings warmth and nostalgia, thanks to the delightful combination of spices and the creamy pumpkin filling. I like to put a twist on the classic recipe by adding a touch of maple syrup for a hint of sweetness. Whether it's Thanksgiving or a winter celebration, this pie truly captures the cozy spirit of the season.

Created by

Emily

Last updated on 2026-02-03T15:46:27.880Z

Making this Festive Spiced Pumpkin Pie is an experience that I thoroughly enjoy. Every fall, I gather the freshest pumpkins and spices to create a dessert that's not only delicious but also looks stunning on the table. The secret is in the spices: a mix of cinnamon, nutmeg, and ginger that awakens the senses and draws everyone in.

I've discovered that using a combination of fresh pumpkin puree and a bit of heavy cream makes the filling incredibly smooth and rich. It’s important to pre-bake the pie crust slightly to prevent it from becoming soggy, ensuring the perfect texture in every slice. This pie is truly a labor of love!

        Why You Will Love This Recipe
        Warm spices that evoke the holiday spirit
Creamy pumpkin filling with a hint of maple sweetness
Perfect dessert for family gatherings and celebrations

      

Mastering the Pie Crust

The crust is a vital component that sets the stage for the flavors of your pie. Using chilled butter is key; it creates a flaky texture as the butter melts during baking. Ensure you don't overwork the dough – mix just until combined. A classic tip is to use a food processor for quicker mixing, but take care to pulse the butter and flour, leaving it somewhat chunky to maintain that perfect flaky quality.

When rolling out the dough, flour your surface generously to prevent sticking. Aim for a thickness of about 1/8 inch for an evenly baked crust. A well-fitted crust should slightly hang over the edges of your pie pan, allowing you to crimp or create a decorative edge. This not only looks appealing but also helps seal in your rich pumpkin filling.

Creating the Perfect Filling

The filling is where the magic happens, and the balance of spices is crucial. Fresh pumpkin puree enhances the pie's creamy texture, but if you're in a pinch, canned pumpkin works beautifully too. Just make sure to choose plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. When mixing your filling, ensure all ingredients are at room temperature to achieve a smooth blend.

Incorporating heavy cream adds richness to the filling, making it velvety and luxurious. If you're looking for a lighter option, consider using half-and-half or a dairy substitute like coconut cream, but this may alter the flavor slightly. Remember to taste your filling before pouring it into the crust; a little extra brown sugar can enhance the sweetness if you prefer a sweeter pie.

Ingredients

Gather all your ingredients before starting for a smoother cooking process.

For the Pie Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cut into cubes
1/4 teaspoon salt
3 tablespoons ice water

For the Pumpkin Filling

2 cups fresh pumpkin puree
3/4 cup brown sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon salt

Make sure everything is fresh for the best flavor.

Instructions

Follow these steps carefully to achieve the best results.

Prepare the Pie Crust

In a large bowl, mix flour and salt. Add chilled butter and cut it in until the mixture resembles coarse crumbs. Stir in ice water until the dough forms. Shape it into a disc, wrap in plastic, and refrigerate for 30 minutes.

Bake the Crust

Preheat your oven to 425°F (220°C). Roll out the pie dough on a floured surface and fit it into a 9-inch pie pan. Poke holes in the bottom with a fork, place parchment paper over it, and add weights. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.

Make the Pumpkin Filling

In a mixing bowl, combine pumpkin puree, brown sugar, eggs, heavy cream, vanilla, and spices. Mix until smooth and well combined.

Assemble and Bake the Pie

Pour the pumpkin filling into the pre-baked crust and smooth the top. Bake at 350°F (175°C) for 40 minutes, or until the filling is set and a knife comes out clean when inserted.

Cool and Serve

Allow the pie to cool at room temperature for at least an hour. Top with whipped cream before serving, if desired. Enjoy!

Make sure to let the pie cool completely for the best flavor.

Pro Tips

For an extra layer of flavor, try adding a splash of bourbon to the filling mixture.

Serving Suggestions

Serving this pie is best complemented with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess of the ice cream contrasts wonderfully with the spiced pumpkin filling, making each bite a decadent experience. You can also sprinkle a pinch of cinnamon or nutmeg on top for extra flair. If you're feeling adventurous, add a drizzle of caramel sauce to elevate the sweetness even further.

For a charming presentation, consider garnishing with toasted pecans or walnuts. Their crunch offers a delightful textural contrast, and they pair beautifully with the pie's spices. You can also serve slices with a side of spiced chai or apple cider to enhance the seasonal nod.

Storage and Make-Ahead Tips

If you're planning ahead for the holidays, this pie stores exceptionally well. You can make it up to two days in advance. Keep the pie covered in the refrigerator to preserve its texture and flavor. When ready to serve, allow it to come to room temperature; this helps to enhance the flavors. If you prefer it warm, reheat in a low oven set to 300°F (150°C) for about 10-15 minutes until heated through.

For longer storage, this pie freezes wonderfully. After it has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to two months. To serve, thaw it in the refrigerator overnight before warming it up. Note that the texture might differ slightly after freezing, but the flavors remain vibrant, perfect for spontaneous winter gatherings.

Questions About Recipes

→ Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin works well. Just ensure it's pure pumpkin without added spices.

→ How can I store leftovers?

Store leftovers covered in the refrigerator for up to 3 days.

→ Can I freeze the pie?

Yes, you can freeze the pie before baking. Just wrap it well in plastic wrap and foil.

→ What spices can I use for a different flavor?

Feel free to experiment with other spices like cardamom or allspice for a unique twist!