Festive Spiced Pumpkin Pie

Name: Festive Spiced Pumpkin Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, chilled and cubed; ¼ cup sugar; 1/4 teaspoon salt; 3-4 tablespoons ice water; 2 cups pumpkin puree; ¾ cup brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ½ teaspoon salt; 3 large eggs; 1 cup heavy cream; ½ teaspoon vanilla extract

Highlighted under: Seasonal & Festive

When fall rolls around, I can't help but get excited about baking my Festive Spiced Pumpkin Pie. There’s something magical about the aroma of cinnamon, nutmeg, and fresh pumpkin filling the kitchen. This pie has become a family tradition at our holiday gatherings, where it often steals the spotlight. Okay, maybe it gets a little help from whipped cream, but the rich, velvety filling and buttery crust hold their own. I promise this recipe will bring warmth and joy to your table!

Created by

Kyle

Last updated on 2026-02-03T20:57:32.327Z

I first developed my love for pumpkin pie during chilly autumn evenings, often experimenting with various spices to find the perfect balance. This recipe reflects my journey of trial and error, and I can confidently say it has evolved into a crowd-pleaser. One of the best tips I discovered is to use a mix of fresh pumpkin puree and store-bought for that ideal texture and flavor.

This pie isn't just about taste; it’s about the memories created while baking with loved ones. I recall one Thanksgiving when my niece and I almost forgot to add the cloves because we were too busy laughing together! Remember to enjoy the process as much as the pie itself.

        Why You'll Love This Recipe
        A delightful blend of warm spices that evokes the essence of fall
The creamy filling combined with a flaky crust makes for an irresistible treat
Perfectly festive for holiday gatherings or cozy family dinners

      

Understanding the Ingredients

Each ingredient in this Festive Spiced Pumpkin Pie plays a vital role in achieving that perfect balance of flavor and texture. The pumpkin puree, for instance, provides a rich and creamy base, while also bringing a hint of sweetness. For the best results, try to use fresh pumpkin puree, but canned will work just as well if you’re short on time. Just ensure it’s 100% pumpkin with no added sugars or spices.

The blend of spices is what truly elevates the flavor profile of this pie. Ground cinnamon and nutmeg are classic, infusing warmth and a sense of nostalgia. However, feel free to experiment with freshly grated nutmeg or even add a pinch of allspice for a unique twist. The key is to balance the spices, letting them shine without overwhelming the natural sweetness of the pumpkin.

Perfecting the Pie Crust

A flaky, buttery crust is essential to complement the creamy filling. Ensure your butter is cold to help create that desired flaky texture. When mixing the dough, be careful not to overwork it; you want a combination that’s just moist enough to hold together. If you find that your dough is too crumbly, add an extra tablespoon of ice water, but avoid making it too wet, which can lead to a tough crust.

Once your crust is rolled out and in the pie pan, it’s important to properly flute the edges to create an attractive finish. This also helps prevent the crust from shrinking during baking. If you notice any cracks in the crust while prepping, patch them up with small pieces of leftover dough. Remember, a well-prepared crust can make all the difference in the finished pie.

Ingredients

For the Pie Crust

1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup sugar
1/4 teaspoon salt
3-4 tablespoons ice water

For the Pumpkin Filling

2 cups pumpkin puree
¾ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
3 large eggs
1 cup heavy cream
½ teaspoon vanilla extract

Instructions

Prepare the Pie Crust

In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat and Prepare Filling

Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together the pumpkin puree, brown sugar, spices, and salt. Add the eggs, cream, and vanilla, mixing until smooth.

Roll Out the Crust

On a lightly floured surface, roll out the chilled dough to fit your pie pan. Transfer it to the pan and trim any excess dough hanging over the edges. Flute the edges as desired.

Fill and Bake

Pour the pumpkin filling into the prepared crust. Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue to bake for an additional 45 minutes, or until the filling is set.

Cool and Serve

Allow the pie to cool at room temperature for at least 2 hours before serving. Slice and enjoy with a dollop of whipped cream!

Pro Tips

For an extra layer of flavor, try roasting your own pumpkin and using that instead of canned puree. It adds a depth that enhances the spices beautifully!

Make-Ahead Tips

If you’re planning to serve this pie at a holiday gathering, you can prepare it in advance. The pie crust can be made and kept in the refrigerator for up to three days before filling. You can also bake the pie the day before your gathering. Just remember to let it cool completely at room temperature before covering it and refrigerating to maintain its creamy texture.

For a stunning presentation, consider garnishing each slice with a sprinkle of freshly grated nutmeg and a dollop of whipped cream. You can also create a spiced whipped cream by adding a pinch of cinnamon and vanilla extract to your heavy cream before whipping. This little twist adds an extra layer of flavor.

Troubleshooting Common Issues

If your filling isn't set after baking, it could be due to incorrect baking temperatures. Using a thermometer can help ensure your oven is accurate. If you find the crust is browning too quickly while the filling is still cooking, you can shield the edges with aluminum foil to prevent burning until the filling is fully cooked and set.

Another common issue is a soggy bottom crust. To avoid this, pre-bake your crust for about 10 minutes before adding the filling. This method sets the crust and provides a barrier to moisture, giving you that desirable flaky texture and preventing the filling from soaking into the dough during baking.

Questions About Recipes

→ Can I use a store-bought pie crust?

Absolutely! A pre-made pie crust can save time and still taste great.

→ How do I know when the pie is done baking?

The pie is done when the filling is set and a knife inserted in the center comes out clean.

→ Can I make this pie in advance?

Yes, you can make the pie a day ahead; just store it in the refrigerator until ready to serve.

→ What can I serve with pumpkin pie?

Whipped cream, vanilla ice cream, or even a sprinkle of cinnamon complements pumpkin pie wonderfully.