Pumpkin pie

No orange mush! This is a dark, rich, spicy pumpkin pie I’ve refined over the years with pinches of cloves and mace.

Finished pumpkin pie.

Makes: 1 9.5 inch pie
Time: About 80 minutes


  • Your favorite pie crust recipe (mine is from Dorie Greenspan’s superb Baking)
  • 2 cans pumpkin filling (15 oz)
  • 2 cans (14 oz) sweetened condensed milk
  • 4 large eggs
  • 1.5 cups brown sugar
  • 1.5 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • .5 teaspoon ground cloves
  • .5 teaspoon mace
  • 1 teaspoon ground nutmeg


  1. Line a pie plate with crust. The crust pattern in the photo above was done with these pie crust cutters.
  2. Pour in the filling, but leave at least a half inch below the crust rim. The filling will puff up about 20% during final part of baking, but then settle as it cools once out of the oven.
  3. Bake about 45-50 minutes at 375°F, until the filling is well puffed up and the surface is a deep golden brown.
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