Go Back
A freshly baked whole pumpkin pie with a golden crust on a cooling rack.

Pumpkin Pie: 5 Spices

This recipe details a homemade pumpkin pie using a special five-spice blend, including instructions for growing your own pumpkins, ensuring a fresh and flavorful dessert from scratch.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 2.5 cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 0.5 cup ice water
  • 1 teaspoon salt
For the Pumpkin Filling
  • 15 ounces pure pumpkin puree
  • 0.75 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 0.5 cup heavy cream
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon allspice
  • 0.5 teaspoon salt

Equipment

  • Large bowl
  • Pastry blender or fork
  • Plastic wrap
  • Rolling pin
  • 9-inch pie plate
  • Whisk
  • Wire rack

Method
 

For the Pie Crust
  1. Combine flour and salt in a large bowl, then cut in cold butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until a dough forms, then wrap and chill for at least 30 minutes.
  3. Roll out the chilled dough and carefully transfer it into a 9-inch pie plate, trimming and crimping the edges as desired.
  4. Blind bake the pie crust at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5-10 minutes until lightly golden.
For the Pumpkin Filling
  1. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, and heavy cream until smooth.
  2. Stir in cinnamon, ginger, nutmeg, cloves, allspice, and salt until well combined.
  3. Pour the pumpkin filling into the pre-baked pie crust.
  4. Bake at 375°F (190°C) for 45-55 minutes, or until the center is just set.
  5. Allow the pie to cool completely on a wire rack before slicing and serving.

Notes

For growing pumpkins, plant seeds in well-drained soil after the last frost, ensuring plenty of sunlight and consistent watering. Allow the pumpkins to fully mature on the vine before harvesting, typically when the skin is hard and the stem begins to dry. Also, ensure your butter is very cold for a flaky pie crust. If the crust starts to brown too quickly, you can cover it with a pie shield or aluminum foil.