Weekend at the Cottage Symbol
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie
  • Spiced Pumpkin Pie

Spiced Pumpkin Pie

Food | November 05, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
  • 135 Minutes
  • 1 pie
  • Moderate

The smooth texture of roasted and puréed pumpkin, baked in tender pastry and enhanced with fragrant fresh-ground spices truly makes this the BEST SPICED PUMPKIN PIE recipe ever!

I always LOVE when someone emphatically declares “I HATE pumpkin pie!” I smile, acknowledge their distaste, and then offer to make them one that will change their appreciation of pumpkin pie forever. This really delicious Spiced Pumpkin Pie recipe is easy to make and I’ve learned a few things over the years that together, help create a superior pie.

Here are my tried-and-true suggestions.

1) Use a pie dough recipe that yields a tender, flaky crust. Here’s my GO TO pie dough recipe. It always works perfectly, and you’ll only need enough for a bottom crust, and if you’d like, a bit extra to decorate the top.

2) For best results, roast your own pumpkin using one of those dinky “sugar” or “pie” pumpkins. I’ve found that roasting the pumpkin (350°F for one hour) instead of boiling it brings out a sweeter, nutty flavour.

3) Use fresh-ground spices. Purchase your spices whole and then use a coffee grinder or spice mill to grind them right before adding them to the recipe. This will noticeably enhance the flavours plus, create a heady, fragrant finished pie.

4) Once cooled, serve your pie with an unusual, interesting ice cream. Look for something like cinnamon, toasted butter pecan or Dulce de Leche. It just makes pie eating more exciting!

Well, I hope reading these suggestions inspire you to make this delicious dessert. It’s certainly worth the effort.

The best SPICED PUMPKIN PIE recipe EVER, sure to make even the most stalwart haters change their tune. What do you love? WE LOVE THIS PUMPKIN PIE!

Ingredients & Amounts

  • 2 cups roasted pumpkin, pureed
  • cups 18% cream
  • ½ cup brown sugar
  • cup granulated sugar
  • ½ teaspoon kosher salt
  • 2 eggs, plus one additional egg yolk
  • 1 tablespoon cinnamon, freshly ground
  • 2 teaspoons ginger root, grated
  • ½ teaspoon nutmeg, freshly grated
  • ½ teaspoon cloves, freshly ground
  • ½ teaspoon cardamom, freshly ground
  • 1 teaspoon lemon zest
  • pie dough, enough for one bottom crust, and extra for decoration


  1. Preheat oven to 350°F. Wash and dry pumpkin. Cut in half horizontally. Remove seeds and invert the two halves onto a parchment-lined baking sheet. Transfer to oven and roast for 1 hour. Once cooled, scoop out cooked flesh and pulse lightly in food processor. Reserve 2 generous cups.
  2. Prepare spices by grinding or grating each one separately. Mix dry spices together with sugars and salt.
  3. Increase oven temperature to 425°F. Beat eggs and single egg yolk lightly in a large stainless steel bowl. Add puréed pumpkin, sugar, salt and dry spices, mixing well. Add grated ginger and lemon zest and mix again.
  4. Slowly add cream and beat using hand mixer on medium setting until ingredients are evenly combined.
  5. Pour filling into a prepared pie shell and transfer to oven, baking for 15 minutes. At 15 minute mark, reduce heat to 350°F and bake for an additional 50 minutes, turning halfway through. Pie is done when a knife inserted into the centre comes away clean.
  6. Cool on wire rack for at least two hours and serve with gourmet ice cream or freshly prepared whipped cream.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! While making this recipe I listened to The Best of Matt Bianco – Matt Bianco. Visit iTunes to add this music to your collection.


Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.


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