Creamy spiced pumpkin pie

    2 hours 10 min

    This pie is a little different than the average pumpkin pie. It's deliciously creamy, sweet and lightly spiced. Serve with a dollop of cream or vanilla ice cream.

    20 people made this

    Serves: 16 

    • 3 eggs
    • 150g caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 (397g) tin sweetened condensed milk
    • 150ml single cream
    • 825g pumpkin puree
    • 1 (23cm) shortcrust pastry case, baked blind and cooled

    Prep:20min  ›  Cook:45min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

    1. Mix together eggs, sugar, spices, sweetened condensed milk, single cream and pumpkin puree; mix until lumps are gone. Do not overbeat.
    2. Bake pies at 200 C / Gas 6 for 45 minutes. Let cool and serve. Store leftovers in refrigerator.

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    Reviews & ratings
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    Reviews in English (18)


    This pumpkin pie is the best recipe I have ever made. The condensed milk makes it so sweet and the perfect consistency. I made 3 other recipes before I found this one. My search is over, it has been added to the family cookbook.  -  26 Nov 2005  (Review from Allrecipes US | Canada)


    Great recipe. I did make 2 changes. First, we don't like our desserts overly sweet, so I only added 3 tablespoons of sugar instead of 3/4 cup. It had plenty of sweetness from the sweetened condensed milk. Also, I added a pinch of salt to help bring out the flavors. I added this to my recipe box and will be making it again for sure! Thanks!  -  24 Oct 2010  (Review from Allrecipes US | Canada)


    This was my first time ever making a pumpkin pie. It turned out wonderful. My uncle thought I bought it. The only thing I would not do is brown the crust ahead of time. Mine got too brown. Other than that, this recipe is a keeper in my family!  -  27 Oct 2003  (Review from Allrecipes US | Canada)