Spicy Pumpkin Pie: a special pie for a moveable feast.

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Did you know that Thanksgiving is 10 days from now?

WHOA! Hold on. Before you start hunting for the turkey roaster (and prior to checking yourself for a severe case of “my, how time flies”), listen up-

American Thanksgiving is right where it’s always been (well, since 1941): the fourth Thursday in November.

And Canadian Thanksgiving is right where it’s been since 1957: the second Monday in October. Which this year is October 10 – 10 days from today.

But wait a minute: haven’t we been celebrating Thanksgiving since, like, Pilgrim days?

Yes, we have; that poster your 2nd grade teacher put up, the one showing Native Americans and Pilgrims happily sitting down to a feast of turkey and venison and pumpkin and corn, is based on fact. There was indeed a feast of thanksgiving held in 1621, less than a year after the Pilgrims landed in Plymouth.

Thanksgiving? Nearly half of the original 102 Pilgrims had died, either on their way over (the Mayflower wasn’t exactly the QEII), or during the ensuing miserable winter. But, following the English tradition of marking the end of harvest with a “harvest home” feast, they celebrated. For a full week, including three solid days of eating.

And we have trouble planning just ONE big meal…

In 1863, President Lincoln made it official, declaring the final Thursday in November Thanksgiving. But in 1941 retailers, urging President Roosevelt to create more shopping days between Thanksgiving and Christmas, asked the President to push it back to the fourth Thursday in November – which he did.

And it’s been there ever since; a no longer moveable feast.

Canada’s Thanksgiving celebration has had an equally confusing history. Martin Frobisher, an English explorer seeking a western passage to the Orient, landed in Newfoundland in 1578 and promptly offered up a feast of thanksgiving for his safe arrival on shore – any shore. Canadians consider this their first Thanksgiving.

During the Revolution, American loyalists moving to Canada brought their own Thanksgiving traditions – including pumpkin pie. But, like their neighbors to the south, Canadians could never quite decide when to celebrate.

The official holiday bounced from November 6 (1879), to the third Monday in October (early 20th century), to the Monday of the week in which November 11 occurred (post WWI, as a tribute to the war’s end on Nov. 11). Finally, in 1957, Parliament put an end to the confusion, declaring that henceforth Thanksgiving would be celebrated on the second Monday in October.

Which means a 3-day weekend, dovetailing with America’s Columbus Day weekend. Most Canadians have their big meal on Sunday or Monday, but some dig in on Saturday and don’t quit until Monday – nicely replicating the Pilgrims’ original 3-day feast.

So if you’re a Canadian, yeah – it’s time to get out the roasting pan.

And the pie pans. As in the U.S., pumpkin pie is a big part of Canada’s Thanksgiving.

But research tells me that Canadians tend to like their pie a bit spicier than we Americans. Which means our recipe for Smooth and Spicy Pumpkin Pie is just the ticket to kick off the Thanksgiving season – both north and south of the border.

Speaking of spicy, here’s one of our favorite spices: Vietnamese cinnamon. Considered by many to be the world’s finest cinnamon, Vietnamese (cassia) cinnamon is sweeter, more aromatic, and more powerful than the Indonesian cinnamon commonly sold in supermarkets.

And, because of its higher oil content, Vietnamese cinnamon disperses more fully throughout your baked goods (so long as you thoroughly mix it with the dry – not liquid – ingredients first). The result? Cinnamon-through-and-through flavor.

Let’s start with the crust. Use the crust below, or your favorite single-crust recipe – though if you’re planning on added pastry decorations, your recipe had best include at least 1 1/4 cups of flour.

Whisk together the following:

1 1/4 cups King Arthur Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
heaping 1/4 teaspoon salt

Add 3 tablespoons vegetable shortening, working it in with your fingers, a mixer, or a pastry blender until the mixture is evenly crumbly.

Next, you’re going to add 4 tablespoons cold butter. But you’re not going to just cut it in chunks and add it.

Put the butter, in a chunk, on a piece of parchment.

Cover with more parchment, and whack with a rolling pin until the butter is flattened to about 1/4″ thick.

Add to the mixture in the bowl.

What’s up with this?

You want the cold butter distributed, in chunks, through the flour/shortening mixture. And it’s preferable that those chunks are flat; they’ll be forming a barrier between layers of flour, which will translate to a flaky crust. The flatter the butter chunks, the larger the flakes.

Work in the butter, leaving some of it in fairly large, flat pieces. You can use your mixer, as I do here, but be gentle and quick. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Cutting the butter in too far makes a mealy crust; so leave those bigger chunks alone – they’re fine!

If you’re at all nervous about overworking your dough, mix in the butter with your fingers or a pastry blender.

Next, drizzle in about 4 to 5 tablespoons ice water, tossing the mixture as you add the water.

When it comes together, stop mixing. Mixing the dough too much (and/or adding too much water) toughens it, making it more difficult to roll out.

Grab the dough, and squeeze it into a ball.

Now, you can shape the entire piece into a flat disk; or you can lop off a piece about the size of a golf ball (1 1/2 ounces), to make pastry decorations.

Wrap the dough in plastic, and refrigerate for about 30 minutes, while you make the filling.

Combine the following in a mixing bowl:

2 tablespoons King Arthur Unbleached All-Purpose Flour
1/4 to 1 1/4 teaspoons Vietnamese cinnamon, to taste; use the larger amount if you’re a cinnamon lover
pinch (1/16 teaspoon) to 1/8 teaspoon ground cloves
1/8 teaspoon to 1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger, optional
1/2 teaspoon salt
3/4 cup brown sugar
1 1/2 cups (12 ounces) canned pumpkin

Add 2 tablespoons corn syrup, light or dark; and 1 1/2 cups milk, or a 12-ounce can evaporated milk. Stir to combine.

Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired. This allows the flavors to meld, and will make the filling smoother.

Want to get a head start now on your American Thanksgiving pumpkin pie? You can freeze the filling for up to 2 months (after you’ve added the eggs, below). Says my fellow baker Susan Reid, “The time the spices spend talking to each other makes a much tastier pie. Frozen filling defrosts overnight in the fridge and bakes up beautifully.”

OK, back to the crust.

Preheat the oven to 450°F.

Remove the dough from the refrigerator, and roll it into a 12″ to 13″ circle.

Wow – I did a terrible job rolling this into a circle, didn’t I? No problem; I’ll just center the crust in the pan as best I can…

…like this…

…and trim off the extra crust. It won’t be wasted; I’ll use it to make extra decorations.

Crimp the edges of the crust. Here’s the easiest way to make a pretty crimp.

See?

A “standup” crimp, like this one, is good for pumpkin and other pies that start out with a liquid filling; it helps prevent spills when you’re maneuvering the unbaked pie from counter to oven.

And, back to the filling. Beat 2 large eggs, and stir them into the filling.

Pour the filling into the prepared crust.

Next, let’s make some decorative pastry leaves.

Decorative? MOI?

Yes. Even I, the “hates to fuss,” non-artistic baker in the King Arthur test kitchen, can make these.

Because I have this easy leaf cutter, which shapes, imprints, and cuts leaves in one fell swoop.

Gather any trimmed dough from the crust, combine it with the small piece you’d set aside earlier, and roll the dough until it’s about 1/8″ thick. Try to make the dough uniform thickness throughout, so the leaves will all bake at the same rate.

Stamp and cut out as many leaves as you can.

I was able to make 14 leaves.

Place the leaves on a parchment-lined or ungreased baking sheet.

Nice use of space, eh? Well, in hindsight, it turned out to be kind of a dumb move. Of course the leaves were done WAY before the pie, so there I was, sticking my arm in a hot oven trying to nudge the leaves onto a spatula to get them out without jiggling the pie.

I should have put the leaves on a separate pan. Do as I say, not as I did!

Place the pie on the bottom rack of your oven, and bake it for 15 minutes.

Leaf alert: the leaves will brown pretty quickly; start checking them in about 5 minutes, and watch closely. Take them out when they’re golden brown.

Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, adding a pie shield for the final 15 minutes or so, if the edge of the crust appear to be browning too quickly.

How will you know if the pie is done?

Insert a knife about 1″ from the edge.

It should emerge moist, but clean.

Also, use your instant-read thermometer to take the pie’s temperature at its center (which will still look quite soft). It should be about 175°F (for a softer pie) to 180°F (for a firmer one).

Once the pie is cool, arrange the leaves around the edge, and plop one in the center, if you have enough.

A thing of beauty is a joy forever.

And trust me, it’s VERY seldom I get to say that about anything I’ve baked – Martha Stewart I’m not!

Read, bake, and review (please) our recipe for Smooth and Spicy Pumpkin Pie.

Print just the recipe.

Pssst! Are you a pie wannabe (or wannabe better)? Check out our Pie Essentials DVD, including everything you need to know to make your very best pies.

PJ Hamel
About

PJ Hamel was born in Wisconsin, grew up in New England, and graduated from Brown University. She was a journalist in Massachusetts and Maine before joining the King Arthur Flour Company in 1990, where she's been ever since. Author or co-author of three King Arthur ...

comments

  1. rdr

    Ooh — thank you for the “how to tell if it’s done” tips! My pumpkin pie recipe just gives a range for the bake time and says something vague about the center being “almost set.” There’s nothing worse than going to all the trouble of baking a pie from scratch only to end up with an undercooked, liquid gooey mess. I am looking forward to my next pumpkin pie, and this time I’ll be using a knife and a thermometer to know when to take it out of the oven. Thank you!

    Reply
  2. Sarah

    Beautiful! I’ve been making pumpkin pies forever, but this essay and the photos give me some new ideas.

    I like to prepare the pumpkins from fresh. It doesn’t take long, and I think there’s a difference in the flavor. Scrub fresh sugar pumpkins, cut them into quarters or eighths (depending on size), and scoop out the seeds and fibers. Arrange the pieces skin side up in a big baking pan. I use the big roasting pan that came with my oven – easy to clean. Line it with foil if you like. Add a little water to the pan – not more than half a cup – if the pumpkin is very dry. Roast the pumpkin at 350F or 375F until it is very soft and the skin is charring. The pan should be dry. Let it cool, then scoop out the cooked flesh, measuring it as you go. I store this in the freezer in 2-cup batches. which is the amount my recipe calls for.

    Oh…and I use cream in the filling. :-) And molasses. And some vanilla.

    Some people in my family don’t like pie crust. The filling makes very nice custards, baked in individual cups.

    Reply
  3. HMB

    Perfect timing! I discovered a can of pumpkin that somehow got lost in the back of the pantry and is past its “best by” date but not THAT old, so I want to use it up this weekend. I was going to make pumpkin muffins, but now I’m thinking pie …
    BTW, what I do when I make decorations from the scraps — so I don’t have to keep peeking in the oven or jisk jostling the pie — is use the toaster oven. (I’ve got a sweet little pig cutter that I love to use to decorate the pastry on my pork pies!)
    Great idea about the toaster oven. They take up space, but boy do they come in handy. I bet you can keep a much better eye on your decorations that way too. Thanks for sharing! ~ MaryJane

    Reply
  4. biobaker

    Ah…pumpkin pie. I’m another one of those pumpkin-from-scratch people, though mine is without exception a non-pumpkin squash. Kabocha (a Japanese variety that has become popular at farmers’ markets) is my standby, though I’ll occasionally use a hubbard if I have a really good one. Once you’ve prepared your own winter squash puree, it’s hard (impossible?) to go back to the bland stuff from the can. Speaking of bland — or, rather, very much not bland — I’m beginning to wonder if my great-grandmother was really from Saskatchewan. Our family pumpkin pie recipe is probably twice as spicy as the “spicy” one you describe here! We also prefer a less-sweet pie.

    I find the different ways people find to make the same basic thing fascinating. D’you suppose there are other regional pumpkin pie variations besides the US-Can. one you describe here?
    Hmmm, I wonder. I’m wondering especially in the South and the Southwest if the flavors are a bit different. Chime in there folks! ~ MaryJane

    Reply
  5. amandachow

    Mmmm…yes…Thanksgiving is coming up soon for me! I’m going to try this recipe but in mini tart format.

    I went on a sugar pumpkin roasting spree a couple of years back. Instead of cutting my pumpkins into chunks, I just cut a small hole in the top of my pumpkin, added about 1/4 c water, and put the pumpkin in the oven for an hour at 400F (or 375F with convection). When it was done, I peeled it and scooped out the seeds. Easy peasy!
    BRILLIANT! I’ve never take the fresh pumpkin plunge, but if it is that easy, I just may have to give it a try. I bet my hubby could power drill me a hole in that pumpkin in no time flat! ;) ~ MaryJane

    Reply
  6. juthurst

    Great no-crust tip, Sarah… I’m going to try that!
    Love the tip on allowing the filling to rest & flavors marry, think I might try replacing half the corn syrup for the boiled cider, my new favorite ingredient!

    We won’t wait for “Thanksgiving” Canadian or New England to eat some yummy pumpkin pie… ;)

    But let the record reflect that the First American Thanksgiving was actually in 1619 at Berkeley Hundred in Virginia…
    http://www.covenantnews.com/newswire/archives/016435.html

    Though one may wonder why it took the Virginia colonists so long to give thanks (the first group arrived in 1607), so many died (year after year, boatload after boatload), and those few who remained were so busy fighting amongst themselves (and the natives) and looking for gold and the NW passage, and trying not to starve to death that the First Thanksgiving didn’t happen until December 4, 1619…
    Thanks for sharing the interesting history lesson. It’s so surprising the things we learn about our past as a nation. Enjoy your pie! ~ MaryJane

    Reply
  7. ugogal

    Hello bakers… Esp. Canadian Thanksgiving Day. I would like some feedback on this recipe. Milk (what %) vs Evaporated Milk. How did it go ? Happy T day this 10th.

    Reply
  8. 2darnhot2

    The grocery flyers are full of turkeys and cranberries. the trees are full of colourful leaves, and the air is (starting to be) full of crispness. Thanksgiving is not far off. From one of your Canadian subscribers: Thanks for remembering us!
    Not only do we remember you, we love our staff members who have moved south of the northern border and joined us here in Vermont. Thank YOU for sharing your lovely people with us. ~ MaryJane

    Reply
  9. gildeddawn

    Our family secret, which I freely give away because the world is better with good pumpkin pie, is to use sweetened condensed milk instead of evaporated milk. It’s truly excellent. 1/4 teaspoon of mace is also a nice addition.
    Thanks for sharing! :) ~Jessica

    Reply
    1. BlueBear

      I also use sweetened condensed milk in my pumpkin pies and I have done so for at least 30 years! It gives it a richness you can’t get otherwise. I also use mace! I’m one of those who believe you throw out the “no calories” mantra on Thanksgiving and just go for the gusto! I even substitute molasses for the corn syrup.

  10. jswc

    This “spicy” pumpkin pie brings back memories of my MIL’s pie, which called for 2 tsp. of cinnamon, 3 tsp. (!) of nutmeg, and 1 tsp. of ginger. Not to mention copious amounts of dry sherry and rum. But believe it or not, it’s delicious! The texture leaves a bit to be desired, though, and since the younger kids won’t/can’t eat it, I think I’ll give your version a try. I noticed that your recipe link is for the filling only… would it be possible to add a link for the crust, or to include it with the filling?
    Thanks, Jeanne from NJ

    Sure, Jeanne – I’ll do that right now. In the meantime, here’s the link to Our Favorite Pie Crust. Enjoy! PJH

    Reply
  11. Sandy

    Was wondering about the flour in the pie mix. Can it be left out so it is gluten free? Or would adding the same amount of gluten free flour work? I make a good gluten free crust but was surprised to see flour in the pie mix.

    It’s for thickening, Sandy. Not sure the GF flour would work, but it feels like it should. I’d say give it a try – same amount. Enjoy – PJH

    Reply
  12. twodarncute

    Thanks PJ for another great recipe! I’ve been craving pumpkin pie and this sounds just like the ticket. I have a problem with my filling pulling away from the crust after the pie is cool (I always have to make a lot of extra leaves to hide the crater :( Any tips to avoid it?
    It sounds as though you are over-baking your pie or baking it at too high a temperature. When the pie has completed the baking cycle, it should be set around the edges, but the center (about the size of a tennis ball) should still jiggle slightly. I hope this helps. ~Amy

    Reply
  13. mjgraham5423

    I use fresh pumpkin or buttercup squash when making pie and I prepare mine differently than above. I cut the squash in half, scoop out the seeds (saving them for roasting or the squirrels) and fiber then put the halves flesh side down in a glass baking dish in about an inch of water. I bake in a 350F oven for about 45 minutes. Then I remove the squash halves from the oven and place them flesh side down on racks to drain. Once they are cool, I scoop out the flesh and compost the rest. Also, I sweeten pumpkin pie with maple syrup instead of sugar or corn syrup which gives the pie an incredibly rich flavor.

    Reply
  14. cmtomlins

    I’m interested in the freezing option for the filling – and surprised that it includes using both the eggs and milk in the mixture before freezing it. Is there any substantial difference in texture if this is done?
    Thanks for your help –
    Yes, you would freeze the filling after adding the milk and eggs. The texture will not be compromised by using this method. ~Amy

    Reply
  15. ladyjaneewing

    Someone asked about regional variations on pumpkin pie. Here in Texas, where Southwestern cooking influences so many of us, the chipotle, in tinned paste form, finds its way into the filling, adding the sweet bite that we have come to love. We put it in sweet potatoes too. It is as much a pantry staple as tomato paste.
    And I can’t wait to try Vietnamese cinnamon in my Rockies this year.
    Rockies are another Canadian/American bond that started, best I can tell, about 1820. A spicy date and pecan cookie that is the very essence of holidays in my family. Want the recipe?
    Yes, we would love to see your recipe if you don’t mind sharing it. The chipotle in pumpkin pie filling sounds amazing! ~Amy

    Reply
  16. Ashirra

    Love the spicy pumpkin pie option. Any chance for a good pumpkin waffle recipe?
    You can add your favorite pumpkin pie spices and 1 cup of canned or drained fresh pumpkin to your favorite waffle recipe. ~Amy

    Reply
  17. curvinc1

    I use the Fannie Farmer recipe, and I’ve never thought of her as a particularly spicy cook! But hers is 1 1/2 t cinnamon, 1/2 t each of ginger and cloves. Same amounts of pumpkin, evap milk, eggs. White sugar, not brown, no corn syrup or flour. I only make the pie at Thanksgiving, but I make the custard weekly and bake it in a 9″ square pan. My 6-year-old eats it by the bowlful, and I have decided it counts as a veggie :)

    Great idea – who says pumpkin can only be enjoyed at Thanksgiving? Thanks for sharing your inspiration here – PJH

    Reply
  18. bakeraunt

    This pie is almost identical to my mother’s recipe in its use of brown sugar, spiciness, evaporated milk, and dark corn syrup, athough it uses three eggs. We also do not do a rest period. She is from Tennessee, so I am surprised that you identify this kind of pie as Canadian, although I admit that most American pumpkin pies strike me as bland in comparison to my mom’s.
    I did used to have trouble with the center not baking completely–and the knife trick you mention just made a mess for me–until I adopted the Cook’s Illustrated method of heating the filling ingredients, EXCEPT for the eggs, until bubbly. I cool it slightly, then whisk in the eggs, one at a time, pour it into a heated partially baked pie shell, and it bakes up very fast. As the filling is the same temperature when it goes in, the baking is much more efficient.
    I also use pie or sugar pumpkins–never canned. I cut them in half vertically, clean out all the seeds, and put them cut side down in a roasting pan and roast at 300F for about an hour, or until tender. The peel easily cuts–or more often can be pulled off–then I put the pumpkin in a food processor. I always freeze a lot at this time of year, and we eat pumpkin treats all year long.

    Thanks for the great tips – I’ll definitely try heating the filling, then adding the eggs. PJH

    Reply
  19. sandielee

    In the “Read this recipe”, it calls for 2 eggs in the filling, while here in the “see how it’s done” there is no mention of eggs.
    Which is correct?

    Sandielee, you add the eggs after the filling has had its rest; since you didn’t see them in the first set of ingredients, you must have assumed they weren’t there. Below the picture of the crimped crust, you’ll see the instruction and photo for adding 2 beaten eggs. Sorry for the confusion! PJH

    Reply
  20. Kathy

    I also bake gluten free and have used rice flour or sweet rice flour in place of the wheat flour. It has not negatively affected either the taste or texture in this small amount. I have not tried it using a blend that includes any xanthan gum.

    Reply
  21. trillium

    I always have trouble with over-browned edges, and want to know about using aluminum foil because I don’t have a shield. I use both glass and Teflon-coated metal pie pans. Is it safe to use foil on a glass pan? Should I put the foil on first, and then uncover for the last 15 minutes or so?
    Using foil is fine with glass and will definitely help with over-browning. I would tent at the point when the color is right where you want it. ~Amy

    Reply
  22. Katy

    I am gluten AND dairy free. Does the pie work with alternatives to milk/evap milk such as rice milk or almond milk? Are there any adjustment needed so pie will set correctly? Thanks!

    Reply
    1. MaryJane Robbins

      Hi Katy,
      I heard from another baker that almond milk works just fine in pumpkin pie. Thanks Kateri for the help! ~ MJ

    2. Jessie Smith

      For a dairy free pie I use coconut milk instead and it works very well. I also use maple syrup instead of corn syrup for the Canadian touch.

  23. amanda

    I’m eager to try this pie now that fall is here! Generally I don’t use corn syrup in my house. Can you tell me what the small amount of corn syrup does in this recipe? Thanks so much!

    Reply
    1. MaryJane Robbins

      Hi Amanda,
      The corn syrup helps smooth out the filling. You can absolutely leave it out and still get a wonderful pie. ~ MJ

  24. betty

    I have trouble with the pie crust being gooey on bottom of pie like it has not baked. Although I have baked it long enough to set the filling. What am I doing wrong? HELP

    Reply
    1. MaryJane Robbins

      Try placing the pie on a lower rack in the oven for part of the baking time. That can help set up that bottom crust. ~ MJ

  25. hopflower

    Canadians ARE Americans. The U.S. tends to think of themselves as being the only ones, but North America includes both nations.

    Reply
    1. PJ Hamel , post author

      You’re right – as are Mexicans, Bolivians, Chileans… it’s just that “American” has come to mean, in the common parlance, a citizen of the United States. SO much easier to roll off the tongue than “United Statesian!” :) PJH

    1. The Baker's Hotline

      I am sorry your are having some difficulty saving to your recipe box. Be sure you are signed in before saving to your recipe box. When going to your recipe box, be sure you are looking for SMOOTH and spicy pumpkin pie. It worked for me. If you continue to have some issues, please call our toll free number, 1-800-827-6836 to speak with someone from our Customer Service Team.. Elisabeth@KAF

  26. Nancy

    Can you use half and half instead of milk or evaporated milk? My sister always uses it instead of evaporated milk in her pies and I just wondered if it would work well in this recipe?

    Reply
  27. bk smith

    Agree with Hopflower and would add that they are maybe like closer relatives than south Americans. still trying to figure out the Canadian/US diff in pkin pie! for every ingredient that somebody says is Canadian, i know an area in the US that considers it theirs! and, let me hasten to add the other way around! I think it’s more regional with inventive people using what was to hand. BTW if anybody has thoughts on getting the spices balanced right, i’m good on texture and pkin taste but spices are either too gingery or too bland. Help!

    Reply
  28. Mary in Virginia

    When I served this to guests as a Thanksgiving trial, they raved about it because it was so light. I thought it was rather bland, even though I used the larger amounts of the spices and allowed the filling to rest before baking. However, the next day the flavor had deepened and was much richer. I will serve it on Thanksgiving, but will make it the day before. Thanks for another great recipe!

    Reply
  29. bk smith

    me again. going to try the rest period and bake day before and see if it works for both the ‘blandies’ and me and my desire for more spice . Question–when you use sweetened condensed milk do you decrease the other sugar?????? Love King Arthur. btw–my sis in law lives near and when we visit we used to stock up- nice that can get by mail!!

    Reply
    1. The Baker's Hotline

      Yes, you will need to reduce the sugar. Otherwise you will have an extremely sweet crust. I would try reducing the sugar to 1/2 cup when using sweetened condensed milk. Jon@KAF

  30. Elizabeth

    I just tried this today with no crust – just as a custard. I even used (gasp!) powdered milk since my house is currently milk less… and less sugar since it’s more about the healthy pumpkin, but it doesn’t matter because it is just for me, my husband is low carb and a pumpkin hater so I quit baking for him long ago! :) Note to self – in the future do not let it rest in your white mixing bowl, because it will stain! My grandmother always added a scoop of orange juice concentrate to her pumpkin pie, but I don’t have any of that so I added a tsp of your fiori di sicilia, and oh wow it is fantastic! It smells wonderful mixing, resting, and baking. I love it! Thank you for the great recipes!

    Reply
  31. Janice

    My daughter, who is a grad student in Toronto, tells me that Canadians pour maple syrup on pumpkin pie instead of whipped cream. I suspect that replacing the corn syrup with maple syrup would be a luscious variation.

    Reply
    1. PJ Hamel , post author

      Janice, I suspect you’re right, and that sounds delicious. I think I’ll try it with my pumpkin pie next month. Thanks! PJH

  32. Jan Woolley

    I got really excited when I saw the reference to the Canadian’s love of extra spicy pumpkin pie. I searched all through the post for the recipe but only found Smooth and Spicy. I have all kinds of pumpkin pie recipes, but am still looking for that dark, heavily spiced pumpkin that sounds like what a Canadian would love. I’ve tried dark brown sugar, and increasing the spice, but still haven’t found what I’m searching for.
    Every one I like, for you can’t go wrong with pumpkin, but I am still searching for that elusive recipe. Can you help me?

    Reply
    1. The Baker's Hotline

      Hi Jan-
      Our pies are mostly written more to the American taste of a not-too-spicy pie, but you could try that “Smooth and Spicy Pumpkin Pie” recipe and either increase the spices by 50% or even go all the way to doubling them and then try using both dark brown sugar and dark corn syrup to see if that gets you any closer to your final goal. I hope that helps and feel free to call our Baker’s Hotline at 855-371-2253 if you have any further questions. Happy baking and best of luck in your search! Jocelyn@KAF

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