Simple Spiced Pumpkin Pie

Now that it’s November, the countdown to Thanksgiving has begun and it’s time to perfect those holiday dishes. Pumpkin pie is a staple in any Thanksgiving spread but, to be honest, it has got to be my least favorite Thanksgiving tradition. However, I had never attempted to make the much-beloved dessert myself and, well, I relish a challenge and a novel recipe so I thought I’d give it a shot. If I do say so myself, the recipe below may have transformed me into a pie lover, at least of the pumpkin varietal.

As with every recipe at Life With a Little Spice, this pie boasts plenty of zip from nutmeg, ginger, clove, and cinnamon, which are whisked into submission with brown sugar and, of course, pumpkin. I cheated and used a frozen Marie Calendar’s pie crust, but spiced it up by brushing the top of the crust with a mixture of melted butter, cinnamon, and sugar. Serve warm with whipped cream scented with almond extract (or amaretto if you have it on hand).

Servings: 12 slices
Active Time: 10 minutes
Total Time: 1 hour 10 minutes


3/4 cup packed light brown sugar
1 3/4 tsp pumpkin pie spice (cinnamon, nutmeg, ginger, and clove)
1/4 tsp salt
1 dash cinnamon
1 (12 oz) can low-fat 2% evaporated milk
1 large egg
2 egg whites
1 (15 oz) can unsweetened 100% pumpkin
1 frozen Marie Calendar’s pie crust
1 T butter, melted
1 tsp cinnamon
1 tsp sugar (or sugar substitute)


1. Move oven rack to lowest position. Preheat oven to 425°F.
2. In a large bowl, combine brown sugar, pumpkin pie spice, salt, cinnamon, evaporated milk, egg, and egg whites, stirring with a whisk. Slowly stir in pumpkin, and whisk until smooth.











3. Keep pie crust in the tin dish, and pour pumpkin mixture into the crust.






4. In a small bowl, whisk butter, cinnamon, and sugar, until well-combined. Evenly brush mixture on edge of crust.











5. Place in oven and cook for 10 minutes. Keep pie in oven, and reduce oven temperature to 350°F. Cook pie for another 50 minutes, or until almost set.






6. Remove from cookie sheet and cool completely. Slice and serve slightly warm.


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Categories: Baking, Dessert, Herbs & Spices, Pie, Special Occasion

Author:Sarah Haughey

Sarah is a Colorado native who loves exploring with her yellow lab Sadie. She blogs about travel, hiking with her dog, and cooking. And she LOVES craft beer. Follow her on Instagram @shaughey04 and Twitter @sarahhaughey4 Blogs: Outdoors: Food:


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