Harvest Spice Pumpkin Pie

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
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This Harvest Spice Pumpkin Pie is the epitome of fall flavors wrapped in a buttery crust. With a blend of spices and a hint of maple syrup, this pie will make your kitchen smell like autumn has truly arrived.

Ingredients for Harvest Spice Pumpkin Pie

The star of this pie is the pumpkin puree, which gives it its signature flavor and creamy texture. We’re using brown sugar for its molasses-like richness that complements the pumpkin. A splash of heavy cream adds a velvety smoothness you’ll love. Maple syrup not only sweetens but also brings a unique depth of flavor. The spice mix of cinnamon, ginger, cloves, and nutmeg transforms this pie into a warm, aromatic delight. Don’t forget the salt; it enhances all the other flavors. The eggs give the pie structure, while vanilla extract rounds everything out with its sweet aroma.

Tips & Tricks

  • Blind bake the crust for 10 minutes if you prefer it extra crispy.
  • Use room temperature eggs; they blend better with the filling.
  • If the crust edges brown too quickly, cover them with foil or a pie shield partway through baking.

Serving Suggestions

Pair this pie with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For an extra touch, sprinkle a bit of cinnamon on top. Serve it warm for a comforting fall treat, or enjoy it chilled for a refreshing dessert.

Frequently Asked Questions

Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s as smooth as the canned variety for the best texture.
How should I store leftovers?
Cover the pie with plastic wrap or foil and store it in the refrigerator for up to four days.
Can I make this pie ahead of time?
Yes, you can bake the pie a day in advance. Just let it cool completely before covering and refrigerating.

Harvest Spice Pumpkin Pie Recipe Walkthrough

First things first, preheat your oven to 375°F (190°C). You’ll want the oven nice and hot when your pie is ready to bake. Roll out your pie crust and gently fit it into a 9-inch pie pan. Trim any excess dough, but leave a little overhang for crimping if you like that rustic look.

In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, and maple syrup. Stir these together until they’re well mixed. Now, add the cinnamon, ginger, cloves, nutmeg, and salt. Give it a good stir to make sure all the spices are evenly distributed.

In a separate bowl, beat the eggs with the vanilla extract. Once mixed, add this to your pumpkin mixture. Stir until the filling is smooth and all ingredients are fully incorporated.

Pour the pumpkin filling into your prepared pie crust. Use a spatula to smooth out the top. Place the pie in your preheated oven and bake for 50-60 minutes. You’ll know it’s done when the center is set and a knife inserted comes out clean.

Once baked, let the pie cool on a wire rack before serving. This cooling step is crucial, as it allows the filling to firm up completely.

Why You'll Love This Recipe

  • Perfectly balanced spices that enhance the pumpkin flavor.
  • Rich and creamy texture thanks to the heavy cream.
  • Maple syrup adds a subtle sweetness and depth.
  • Easy to prepare with canned pumpkin puree.
  • Ideal dessert for Thanksgiving or any cozy fall gathering.

Ingredients

1 9-inch pie crust
2 cups canned pumpkin puree
1 cup brown sugar
1/2 cup heavy cream
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie pan, trimming any excess dough.
3. In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, and maple syrup.
4. Add the cinnamon, ginger, cloves, nutmeg, and salt to the pumpkin mixture, stirring until well combined.
5. In a separate bowl, beat the eggs and vanilla extract, then add to the pumpkin mixture, mixing until smooth.
6. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set and a knife inserted comes out clean.
8. Allow the pie to cool on a wire rack before serving.

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