Spicy Pumpkin Pie
If you like a spicier pumpkin pie, this is the recipe for you. A shortcrust pastry case is filled with a sweet and spicy pumpkin filling. Serve with ice cream or whipped cream, if desired.
Ingredients
Serves: 8
- 2 eggs, lightly beaten
- 350ml evaporated milk
- 425g pumpkin puree
- 150g caster sugar
- 2 tablespoons plain flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 1/2 teaspoons ground cloves
- 1 (23cm) unbaked pastry case
Method
Prep:15min ›
Cook:55min ›
Ready in:1hr10min
- Preheat oven to 230 C / Gas 8.
- In a bowl, mix the eggs, evaporated milk and pumpkin puree. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pastry case.
- Bake in the preheated oven 10 minutes. Reduce heat to 180 C / Gas 4 and continue baking 45 minutes, until a knife inserted in the centre of the pie comes out clean. Cool on a metal rack.
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Reviews & ratings
Average global rating:
(49)
Reviews in English (38)
overall, this is a very good pie with a nice taste. the time for baking is much longer than 30 mins at 325 however. Every time I have baked this it was at least 50 mins. Because of this amount of time in the oven, you may want to put aluminum foil around the edge of the pie to prevent the crust from becoming too brown. - 21 Nov 2001 (Review from Allrecipes US | Canada)
The way you make the design is you just use a second pie crust and use the dough.. Just roll it out and use cookie cutters to cut out your designs.. place them on top and wala!!! :-) - 03 Nov 2009 (Review from Allrecipes US | Canada)
I will definitely make "Mom's Pumpkin Pie!! Question, how do you make the design on top of the pie? It is so lovely!! tat - 01 May 2008 (Review from Allrecipes US | Canada)