Description
Double-Spiced Pumpkin Pie Perfection
Is there anything more autumn than pumpkin pie filling your kitchen with cinnamon and nutmeg? This recipe takes the classic and levels it up with a double hit of warm spices, a bright pop of orange zest, and a touch of crunch on top. Bonus: it makes two pies, so you can share… or not. Perfect for Thanksgiving, Friendsgiving, or any cozy fall night.
Ingredients
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2 (9-inch) unbaked pie crusts
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2 (15 oz) cans pure pumpkin purée
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2 (14 oz) cans sweetened condensed milk
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4 large eggs, room temp
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2 tsp cinnamon
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½ tsp ginger
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1 tsp nutmeg
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1 tsp sea salt
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1 tsp allspice
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¼ tsp cloves (or ⅛ tsp cardamom)
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1 tsp orange zest
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½ cup candied pecans or walnuts (optional)
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Turbinado sugar, for sprinkling (optional)
Instructions
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Preheat oven to 425°F (220°C). Place crusts on a baking sheet.
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Whisk filling: pumpkin, condensed milk, eggs, spices, salt, and zest until smooth.
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Pour into crusts. Top with nuts and a sprinkle of sugar if using.
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Bake 15 min at 425°F, then reduce to 350°F (175°C) and bake 35–40 min.
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Check doneness: edges set, center slightly jiggles.
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Cool completely (at least 2 hrs) before slicing.
Notes
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Don’t skip the orange zest – it lifts the richness beautifully.
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Protect crust edges with foil if browning too fast.
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For extra flair, serve with whipped cream and a sprinkle of cinnamon.
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Make ahead: keeps 3–4 days chilled, or freeze up to 2 months.
- Prep Time: 20 min
- Cook Time: 50–55 min
Nutrition
- Calories: 290 Cal per slice, 1/16 of recipe
- Fat: 11g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 6g