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Spicy Pumpkin Pie

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Servings: 8
Calories: 402kcal

Ingredients

For the pie:

  • 2 eggs
  • 15 oz. can pumpkin
  • ¾ cup natural sugar
  • 2½ tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • ½ tsp. cloves
  • ¼ tsp. allspice
  • 1⅔ cup milk
  • 1 9" pie shell

For the homemade pie crust:

  • 1 cup whole wheat flour
  • ½ cup butter or less
  • 1 tsp. salt
  • 2 Tbs. + 1 tsp. water

For the homemade whipped topping:

  • 1 cup heavy whipping cream
  • 2 Tbs. powdered sugar
  • 1-2 tsp. vanilla extract

Instructions

For the pie:

  • Beat the eggs with a whisk.
  • Add the sugar and then pumpkin, mixing well.
  • Add the spices and mix until the spices are well distributed.
  • Add the milk and mix.
  • Pour the great smelling mixture into an unbaked pie shell.
  • Bake the pie at 425° for 15 minutes.
  • Turn the heat down to 350° and bake another 45-50 minutes or until a knife comes out clean.

For the homemade pie crust:

  • I always use butter in my crusts and I soften it a bit.
  • Notice that you’ll use a bit less than ½ cup.
  • I use about 1 Tbs. less.
  • The basic directions are to cut the butter into the flour and salt.
  • Add the water and stir with a fork until it forms a ball.
  • Roll it out and put it in the pie pan.

For the homemade whipped topping:

  • Place the sugar into the mixing bowl of an electric mixer, or use a hand mixer and add the whipping cream.
  • Mix with electric mixer just until the cream reaches stiff peaks.
  • Add in vanilla, and gently mix in.

Nutrition

Serving: 8g | Calories: 402kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 117mg | Sodium: 394mg | Potassium: 281mg | Fiber: 4g | Sugar: 25g | Vitamin A: 9206IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 2mg