Grandma Ruth's Spicy Pumpkin Pie
Grandma Ruth's Spicy Pumpkin Pie recipe is a spiced pumpkin pie with different spices - extra ginger, and mace instead of nutmeg. Also, it has no evaporated milk!
Servings: 8
Calories: 322kcal
Ingredients
- 1 9-inch deep dish pie shell (unbaked)
- ½ cup dark brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 2 tablespoons flour (20 grams)
- ½ teaspoon table salt
- 1 cup milk (227 grams)
- 2 eggs
- 1 ½ cups pumpkin puree (15 ounce can)
- 2 tablespoons butter (28 grams; melted)
- 1 teaspoon ginger (ground)
- 1 teaspoon cinnamon (ground)
- ¼ teaspoon mace (ground)
- ¼ teaspoon cloves (ground)
- whipped cream (for topping)
Instructions
- If you haven't already, roll out your pie crust and fit it into your deep dish pan. Chill the pie crust while you make the filling. Preheat your oven to 450F.
- In a large bowl, use a wire whisk to mix together the sugars, flour, and salt.
- Add the milk and eggs, and whisk well to combine.
- Add the pumpkin, melted butter, and spices. Whisk well to combine.
- Pour the pumpkin pie filling into the pie crust.
- Bake at 450F for 15 minutes.
- Then, reduce the oven temperature to 350F and bake for an additional 45 minutes.
- The pie is done when the edges are set, but the center wiggles a little. It will firm up as it cools.
- Cool completely at room temperature. Store, covered, in the refrigerator. Top with whipped cream.
Notes
Grandma Ruth called this a "spicy" pumpkin pie thanks to the oversized amount of ground ginger and inclusion of mace. Nowadays, we'd consider it to just be "spiced."
Do not use pumpkin pie filling, which has spices and sugar already added.
Use the freshest spices that you can. If you can't find mace, you can use nutmeg, although it won't be quite the same.
Custard pies like this are done when the top looks dry, the edges are set, but the center is still wobbly. The residual heat from the pie will continue to cook the pie in the few minutes after you remove it from the oven.
Calorie count includes pie crust, but not whipped cream. Calorie count determined in MyNetDiary, and is an estimate only.
Nutrition
Calories: 322kcal
