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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C.)

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  • 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.

Nutrition Facts

333.3 calories; 6 g protein; 44.9 g carbohydrates; 68.7 mg cholesterol; 238.3 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/24/2006
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 terrific both ways! Read More
(20)

Most helpful critical review

Rating: 3 stars
11/20/2009
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 dense pie. This has potential it's not "fluffy " but as written it's not quite cooked at the end of the baking time. Read More
(9)
27 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 terrific both ways! Read More
(20)
Rating: 5 stars
09/29/2003
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! Read More
(16)
Rating: 5 stars
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 just be my pumpkin pie recipe from now on. Read More
(11)
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Rating: 5 stars
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. Read More
(9)
Rating: 3 stars
11/20/2009
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 dense pie. This has potential it's not "fluffy " but as written it's not quite cooked at the end of the baking time. Read More
(9)
Rating: 5 stars
10/05/2005
This is the best pie I have ever tasted! Thanks for the recipe! Read More
(9)
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Rating: 5 stars
11/03/2009
Delicious!! Regular pumpkin pie is way too plain this is just what I was looking for! Read More
(8)
Rating: 3 stars
03/14/2012
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 identified with the pumpkin and spices. My pie was very bland but I am certain this had something to do with the lacklustre canned pumpkin I used. I will try it again and use fresh pumpkin next time. I will also use all brown sugar to bring out the spices. I found it was (too?) sweet but needed more spice to give it that pumpkin pie warmth we expect from a pie. Read More
(7)
Rating: 5 stars
07/03/2007
My husband and myself loved the spicies flavor on this pie Read More
(6)