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Spicy Pumpkin Pie Recipe An Easy Holiday Favorite

Categories: Pies & Tarts, Holiday Favorites

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This pumpkin pie is quick and easy. The best part is the pie crust, which has a crisp flaky texture. Look for more Pie and Tart Recipes from Clabber Girl.


  • Clabber Girl Pie Crust
    • 1-1/2 c. all-purpose flour
    • 1/4 tsp. Clabber Girl Baking Powder
    • 1/4 tsp. kosher salt
    • 10 Tbsp. butter cold and cut into chunks
    • 3-4 Tbsp. ice water as needed
  • 1 1/2 c. canned pumpkin
  • 3/4 c. sugar
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. cloves
  • 1 1/4 tsp. cinnamon
  • 1 tsp. ginger
  • 2 eggs slightly beaten
  • 13 oz. evaporated milk
  • whipped topping


Mix the flour, salt and baking powder in a large bowl. Add the butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse bread crumbs with some pea-size pieces of butter. Gradually stir in enough of the water for the dough to clump together. Gather up the dough and form into a disc, wrap in plastic wrap, and refrigerate until chilled but not hard, 1 to 2 hours.

On a lightly floured work surface, roll out the dough into a 1/8-inch-thick round. Transfer to a 10-inch pie dish, trimming the dough to a 1/2-inch overhang around the edges of the dish. Tuck the overhang under the dough on the rim and flute the edges. Prick holes in the bottom with a fork. You can make the crust in advance and store in the freezer for up to 3 days. No need to thaw the crust before baking.

Thoroughly combine pumpkin, sugar, salt and spices. Blend in eggs and evaporated milk. Pour mixture into unbaked 9-inch pie shell.

Bake at 400 degrees F. for 50 minutes, or until a knife inserted in center comes out clean. Makes one 9-inch pie. Let cool completely and top with whipped topping.