Spiced Pumpkin Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 40 mins

Vary the spices to get it just the way your crowd likes it.

pumpkin pie
Mark Boughton Photography / styling by Teresa Blackburn

A classic that always pleases.


2 -- eggs
1 -- unbaked 9-inch pie crust
2/3 cup firmly packed brown sugar
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 can (15-ounce) pumpkin
1 can (12-ounce) evaporated milk


  1. Preheat oven to 350F.
  2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.
  3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack.

Recipe by Jean Kressy.



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