Pumpkin pie may be all-American, but this spiced silk version brings a world of flavor to your table—think French-style custard meets Moroccan spice market. It’s smooth, warm, and deeply aromatic, like wrapping up in a cashmere shawl on a chilly Kyoto morning.
What makes this pie stand out? It’s the velvety texture, elevated with tempered eggs and heavy cream—like crème brûlée in a flaky crust. Roasting your own pumpkin? Even better. It gives you that earthy sweetness that canned versions can’t quite replicate.
I first tried this technique in a Lisbon bakery class where they folded spiced purées into egg-rich tarts. Bringing that idea home to Alabama, I gave it a Southern spin with brown sugar and a whisper of bourbon. The result? Familiar, yet entirely new—just like the best kinds of travel.
What I Didn’t Expect About This Recipe!
- I didn’t expect how the bourbon would deepen the flavor—it’s subtle but adds a cozy richness that makes every bite linger.
- Swapping canned pumpkin for roasted kabocha gave it a silkier finish and a slightly nutty edge—definitely worth the extra step if you have time.
- This pie actually worked well for a low-sugar crowd—I reduced the sweetener and served it with Greek yogurt instead of whipped cream.
- It’s become my go-to for potlucks because it travels well and tastes even better the next day—like the flavors get to know each other overnight.
- Honestly, I didn’t expect it to help with my sugar cravings, but one slice really satisfies, thanks to the balanced spice and fat content.
Pumpkin Pie Recipe
Equipment
- Whisk
- Mixing bowl
- Measuring cups
- Measuring spoons
- 9-inch pie dish
- Knife (for doneness test)
- Oven
- Wire rack
Ingredients
- 2 large eggs
- 1 an pumpkin puree
- 1 unbaked pie crust
- ½ tsp ground nutmeg
- 1 can Eagle Brand Sweetened Condensed Milk
- ½ tsp ground ginger
- ½ tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, whisk together pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until the mixture is smooth and well combined.
- Pour the filling into an unbaked pie crust set in a 9-inch pie dish.
- Bake in the preheated oven for 15 minutes.
- Without removing the pie, reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 35 to 40 minutes, or until a knife inserted 1 inch from the crust comes out clean.
- Remove from the oven and let the pie cool completely on a wire rack before serving.
Notes
- For a deeper flavor, consider using freshly grated nutmeg and a touch of ground cloves.
- Use room temperature eggs to ensure the custard bakes evenly.
- If your crust edges brown too quickly, loosely cover them with foil midway through baking.
| Nutrition | Value |
| Calories | 379kcal |
| Carbohydrates | 31g |
| Fibre | 3g |
| Fat | 14g |
| Protein | 6g |
| Cholesterol | 64g |
Variations To Help You Customize This Dish!
- Maple Pumpkin Pie: Swap sweetened condensed milk for maple syrup and heavy cream for a naturally sweet, earthy twist.
- Spiced-Up Version: Add a pinch of cardamom or allspice for a bold, aromatic upgrade.
- Boozy Boost: Mix in 1–2 tablespoons of bourbon or dark rum to the filling for a rich, grown-up flavor.
- Dairy-Free Delight: Use coconut milk or almond milk instead of condensed milk and a dairy-free crust to make it vegan-friendly.
- Chocolate Swirl: Add melted dark chocolate in a swirl pattern before baking for a marbled effect and deeper flavor.
