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My review
Spicy Pumpkin Pie II
1
ANNEKEK
"This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled."
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Ingredients
1 h 10 m servings 333Original recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
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Reviews
Read all reviews 1925 Ratings
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Most helpful positive review
11/23/2006
The flavor of this recipe is perfect. This is what pumpkin pie is supposed to taste like! I tried this once with canned pumpkin and again another time with fresh pumpkin, and it turned out ter...
Most helpful critical review
11/19/2009
The taste was okay, but it was still runny, almost raw in the middle after baking time + 10 minutes. I will try again, perhaps cut down on the milk some and bake a bit longer. I like spicy and d...
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11/23/2006
The flavor of this recipe is perfect. This is what pumpkin pie is supposed to taste like! I tried this once with canned pumpkin and again another time with fresh pumpkin, and it turned out ter...
9/29/2003
I couldn't wait until Thanksgiving to try this. It lives up to it's name and the smell while its baking is wonderful. This will be my Pumpkin pie recipe. Terrific!
10/22/2008
I made this for Thanksgiving this year. I doubled the recipe, and made 4 pies (I didn't use deep-dish shells). Two are currently in the freezer to save. The flavor of this was great. This may ju...
11/19/2009
The taste was okay, but it was still runny, almost raw in the middle after baking time + 10 minutes. I will try again, perhaps cut down on the milk some and bake a bit longer. I like spicy and d...
10/30/2007
I made this recipe for my pregnant wife and she absolutely loved it. I added a little extra puree and cinnamon and made two pies.
11/2/2009
Delicious!! Regular pumpkin pie is way too plain, this is just what I was looking for!
3/13/2012
I think with the cream and milk it was lighter than the normal condensed milk version and it was much superior to the evaporated milk versions I have tried, where the evaporated milk is easily i...