Mom’s Spiced Pumpkin Pie Recipe

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Pumpkin pie is a staple of the holiday season. A favorite in my home, we bake it for Thanksgiving and Christmas. This spiced pumpkin pie recipe is a twist on the classic recipe, and perfect for the holidays!

Bake This Delicious Spiced Pumpkin Pie

Autumn is quickly approaching, with its cooler temperatures and warm colors. It’s a wonderful time of the year to start planning those family gatherings, of which my favorite is Thanksgiving.

I love having family and friends gather around my table, sharing the bounty and blessings of the season. I usually prepare the entire traditional fare and, of course, desserts, which usually includes spiced pumpkin pie.

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How this Spiced Pumpkin Pie Recipe Came to Be

Over the years I have tweaked my pumpkin pie recipe. I never really enjoyed the standard taste resulting from the recipe on the side of a can of pumpkin puree.

I’ve always enjoyed the smells and tastes of spices in my holiday dishes: cinnamon, ginger and clove. So, I experimented with those lovely spices. I also researched other recipes to see if there was something else I could add to up that flavor meter a bit more.

This pie will look a bit darker than your ordinary pumpkin pie because of the wonderful spices, brown sugar and molasses. However, don’t let looks stop you, this pie is beyond delicious and should be consumed by any pumpkin enthusiast!

Baking This Pumpkin Pie

Makes 2 – 9” deep-dish pie-crusts, or 4 – 9” regular pie-crusts (I have an amazing pie crust recipe here)

Pre-heat oven 425 degrees

What you’ll need:

• 1 Tsp Salt
• 1 Tsp Ground Cinnamon
• 1 Tsp Ground Ginger
• 1/2 Tsp Ground Cloves
• 1 Tsp Pumpkin Pie Spice
• 1 1/2 Cups Firmly Packed Brown Sugar
• 2 Tbsp Molasses
• 2 Cans (12oz) Evaporative Milk
• 4 Eggs – Slightly Beaten
• 1 Can (29 oz) Pumpkin (you can also make your own Pumpkin Puree – 29oz is about 4 cups)
• 2 Pie Crusts (I have a great pie crust recipe here!)

You’ll simply mix all the dry ingredients until combined in one bowl.

In a separate, larger bowl, combine all wet until combined.

Slowly mix the dry ingredients into the wet ingredients until mixed completely.

Prepare your pie crusts into their selective pie pans. Fill up each pie crust until full. (It’s best to have the pie shells on the cookie sheet before you do this!) – any leftover liquid pour into a small baking dish, to eat as custard, which will need to be taken out of the oven before the pies are ready.

Put the filled pies into the oven, 425 degrees, for 40-50 minutes, or until a knife inserted in the middle comes out clean.

Set on cooling rack and let cool. Served with freshly made whipped cream!

You can prepare these 1-2 days ahead so you don’t have to prepare one more thing during the holiday! Enjoy!

(Note: because of the spices and molasses, the pies will be darker than regular pumpkin pies)

Want more great recipes? Be sure to check out this delicious Dutch Apple Pie Recipe. You may also like these 10 Apple Recipes Perfect for Fall.

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Spiced Pumpkin Pie Recipe

This delicious pumpkin pie recipe puts a twist on the traditional recipe by adding molasses, brown sugar and spices! It's sure to be a hit with your holiday guests.

Course Dessert

Cuisine American

Keyword holiday baking, Holiday Cooking, holiday pie, Pumpkin baking, Pumpkin Pie, Traditional recipes

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 35 minutes

Servings 8

Ingredients

• 1 Tsp Salt
• 1 Tsp Ground Cinnamon
• 1 Tsp Ground Ginger
• 1 Tsp Pumpkin Pie Spice
• 1/2 Tsp Ground Cloves
• 1 1/2 Cups Brown Sugar Firmly Packed
• 2 Tbsp Molasses
• 2 Cans Evaporative Milk 12 oz cans
• 4 Eggs Slightly Beaten
• 1 Can Pumpkin 29 oz (equivalent to 4 cups of pumpkin puree)

Instructions

1. Preheat oven to 425 degrees

2. Mix all dry ingredients in a small bowl until evenly combined.

3. Mix all wet ingredients in a large bowl until evenly combined

4. Slowly add dry ingredients into wet ingredients, mixing constantly until both wet and dry ingredients are mixed well.

5. Prepare two pie crusts in pie pans, place on large baking sheet.

6. Fill pie crusts with pumpkin mixture until full.

7. Bake for 40-50 minutes or until a knife inserted in the middle come out clean

8. Let cool for 15 minutes. Top with whipped cream and enjoy!