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Smooth and Spicy Pumpkin Pie

Author: Sue Gray

Smooth and Spicy Pumpkin Pie    Recipe

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

View step-by-step
directions on our blog

At a glance

one 9" pie
Nutrition information


Choose your measure:



  • 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 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


  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.
  10. 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.