Smooth and Spicy Pumpkin Pie

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Yield: one 9" pie

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Is your pumpkin pie bland, or too spicy, or...? The secret to this pie filling is exotic Vietnamese cinnamon.

Smooth and Spicy Pumpkin Pie

star rating (32) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: one 9" pie
Published: 01/01/2010




  • 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 teaspoonto 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger, optional
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 1/2 cups canned pumpkin
  • 2 tablespoons corn syrup, light or dark
  • 1 1/2 cups milk or a 12-ounce can evaporated milk
  • 2 large eggs, lightly beaten

Tips from our bakers

  • Why the range of spices? So you can match the pie to your audience's taste. Canadians seem to like their pumpkin pies spicy. Americans seem to prefer a blander pie, one where the flavor of pumpkin shines through.


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1) Mix the flour, spices, and salt in a medium-sized mixing bowl.

2) Add the sugar and pumpkin, blending thoroughly.

3) Stir in the syrup and milk. 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.

4) Add the beaten eggs, whisking till combined.

5) Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.

6) Preheat the oven to 450°F.

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

8) Reduce the oven temperature to 350°F, move the pie to the middle rack, and bake for an additional 35 to 40 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1" from the edge comes out moist, but clean.

9) Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.

Yield: 1 pie, about 8 to 10 servings.

Nutrition information

Serving Size: 1 slice (107g) Servings Per Batch: 10 Amount Per Serving: Calories: 140 Calories from Fat: 25 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 40mg Sodium: 170mg Total Carbohydrate: 26g Dietary Fiber: 1g Sugars: 21g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 12/05/2014
  • Judy in So. Calif from KAF Community
  • I was looking for a change from the same old pumpkin pie and found it with this recipe. I like the light creamy texture and the flavor is wonderful. Everyone I have shared it with has loved it and a friend of mine liked it so much he requested the recipe. It doesn't get much better than that!
  • star rating 11/27/2014
  • Mary from Salt Lake City, UT
  • Just made this pie and it is delicious. It really has a wonderful flavor - spicy with creamy's very smooth. I did let it sit overnight in the fridge before adding the eggs and baking to allow the flavors to develop. Great flavor and wonderful texture. Thanks for another great recipe!
  • star rating 10/12/2014
  • Monica from Dayton Ohio
  • I subbed 1/3 cup maple syrup for the corn syrup.
  • star rating 12/02/2013
  • Laura from Colorado
  • My husband and I LOVE this pie. We just made it for Thanksgiving. The filling is delicious - the filling is smooth and not as firm as other fillings. In addition, I went on the heavy side of the spices. I did make the filling the night before and kept it in the fridge. The only change I made was I used heavy whipping cream for the milk since we more of it then we would use. Each time we have a piece we say, "I love this pie."
  • star rating 11/30/2013
  • member-cmarias from KAF Community
  • Smooth it was!!! Although the taste was "very good", I'll have to experiment a little more with the spices to make it "excellent". Since this is a pie with a distinctive taste, please use only fresh, high-quality spices....something that I will be reminding myself the next time I make this. If I had not used pumpkin pie spice which was in the cabinet since who-knows-when, I'm sure that I would have had better results. I love that the final internal temperature was stated in the recipe, because I have over-baked pumpkin pies in the past...
  • star rating 11/28/2013
  • Nancy from CA
  • So good! Used my homegrown pumpkin. I also used heavy whipping cream instead of milk because I was out of it. This is our new pumpkin pie recipe.
  • star rating 11/23/2013
  • Mary from Virginia
  • This is a wonderful recipe, but I think it should be made a day ahead, as the flavor continues to deepen overnight. The blog was particularly helpful. Thanks for all that you great bakers at KAF do for us.
  • star rating 10/19/2013
  • Cathie Fornssler from KAF Community
  • I made this last weekend for our Thanksgiving and it was absolutely the best tasting pumpkin pie I have ever had, even though I forgot the ginger. I think letting it sit for a while after mixing was the key. Thanks for this great recipie.
  • star rating 10/10/2013
  • Matthew from Rochester
  • I just made this pie and while the flavor and texture were perfect, it cracked pretty severely. I lowered the temp to 350 after fifteen minutes and then checked on it after twenty more and it was overdone. Was it maybe my oven? I let the filling sit in the fridge overnight and then ended up freezing it the next day because I didn't have time to make it. Perhaps that had something to do with it? At any rate the pie was fantastic and the issues I had were only minor and purely cosmetic. Next time I'll be careful to watch and see when the pie is setting and not rely on the clock.
    It is possible that your oven runs a bit hot! I tend to prefer a slightly lower, slower baking method for a custard based pie. Also, I tend to blind bake my shell for pumpkin pies, this way you can skip the initial 450 degree bake and lessen the chance for over-baking.-Jon
  • star rating 09/21/2013
  • Susanna from Vermont
  • I've made this many times and love it. It's very forgiving of absentminded chefs!
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