Pumpkin Pie With Pepper Recipe

Name: Pumpkin Pie With Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry for a 10-inch one-crust pie, chilled; 1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk); 3 large eggs; 1/2 teaspoon vanilla extract; 3/4 cup packed, light brown sugar; 1/2 teaspoon salt; 1/4 teaspoon finely ground black pepper; 1/2 teaspoon ground ginger; 1/4 teaspoon mace; 1/4 teaspoon nutmeg; 2 cups solid-pack canned pumpkin or fresh pumpkin puree; Whipped cream

Servings: persons

Pastry for a 10-inch one-crust pie, chilled
1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk)
3 large eggs
1/2 teaspoon vanilla extract
3/4 cup packed, light brown sugar
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon mace
1/4 teaspoon nutmeg
2 cups solid-pack canned pumpkin or fresh pumpkin puree
Whipped cream

1
Preheat oven to 425 degrees.
2
Roll out the pastry and line a 9-inch pie pan with it, making an extra-high, fluted rim.
3
Lightly prick the bottom, line with foil and weight with pastry weights or dry beans.
4
Bake 13 minutes.
5
Reduce heat to 400 degrees, remove the foil and weights, and bake 7 minutes longer.
6
Remove from the oven.
7
Increase oven temperature to 450 degrees.
8
Place the cream in a small saucepan over moderate heat until little bubbles form around the edges.
9
Set aside.
10
Beat the eggs lightly in a large bowl.
11
Beat in the vanilla, sugar, salt, pepper, ginger, mace and nutmeg.
12
Add the pumpkin and mix well.
13
Gradually beat in the hot cream.
14
Pour into the baked pie shell, place in the oven and bake 10 minutes.
15
Reduce heat to 350 degrees and bake about 40 minutes longer, until the center no longer seems liquid when the pie is gently shaken.
16
Remove from the oven and serve warm or at room temperature with whipped cream.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Pastry for a 10-inch one-crust pie, chilled, 1 3/4 cups light cream (or 1 cup heavy cream and 3/4 cup milk), 3 large eggs, 1/2 teaspoon vanilla extract, and more.

Yes, Pumpkin Pie With Pepper falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie With Pepper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions