Silky Spiced Baked Pumpkin Pie

Silky spiced baked pumpkin pie is one of those desserts that feels like wrapping yourself in a warm blanket on a crisp autumn evening. The filling has an irresistibly smooth texture, blending rich pumpkin puree with creamy heavy cream and a touch of brown sugar to achieve that perfect sweet balance. Every bite gives you a cozy spice hug from cinnamon, ginger, nutmeg, and cloves, reminding you of holiday gatherings and cherished memories around the table. This pie is perfect for both seasoned bakers and beginners, offering an approachable recipe without compromising on depth of flavor.

One thing I absolutely love about this pie is how easy it is to make ahead. With just 20 minutes of active prep, followed by a 50-minute bake and a 2-hour chill in the fridge, you can plan your dessert schedule around dinners, parties, or even busy weekday evenings. That downtime allows the flavors to deepen, so by the time you slice in, each piece holds its creamy integrity—still just slightly wobbly in the center, signalling it’s been baked to silky perfection. At about 320 calories per generous serving, it’s a guilt-free way to enjoy a fall dessert classic. Whether you’re crafting this as a holiday centerpiece or simply indulging your craving for creamy pumpkin goodness, you’ll find this spiced pie feels like home in every forkful.

KEY INGREDIENTS IN SILKY SPICED BAKED PUMPKIN PIE

Every spectacular pumpkin pie starts with a handful of pantry staples and a few flavor heroes. Here’s a look at what you’ll need to assemble this silky spiced baked pumpkin pie that’s both beginner-friendly and downright delicious:

• Pie crust

A 9-inch crust, store-bought or homemade, provides the sturdy, flaky foundation. It’s the crisp shell that holds the luscious filling and offers buttery depth in every bite.

• Pumpkin puree

This smooth orange base delivers that iconic pumpkin flavor. You can use canned for convenience or roast fresh pumpkin for a more vibrant, homemade touch.

• Heavy cream

Adds luxurious richness and velvety texture to the filling. It helps the mixture set smoothly and creates that melt-in-your-mouth sensation.

• Brown sugar

The caramel notes from brown sugar enhance the sweetness. It melds with spices to deepen the overall flavor profile.

• Eggs

Two large eggs bind the ingredients and give structure to the filling, ensuring it sets just right without cracking.

• Vanilla extract

A splash of vanilla brightens the spices and rounds out the sweetness with aromatic warmth.

• Ground cinnamon

A key spice that infuses the filling with its classic, comforting flavor.

• Ground ginger

Adds a subtle zing that cuts through the sweetness and layers in complexity.

• Ground nutmeg

Provides a nutty, slightly sweet backdrop that complements the pumpkin.

• Ground cloves

Intense and aromatic, cloves bring deep, slightly peppery notes for a truly spiced pie.

• Salt

A pinch of salt balances the sweetness and amplifies all the cozy flavors.

HOW TO MAKE SILKY SPICED BAKED PUMPKIN PIE

Let’s dive into how to bring this fall favorite to life. You’ll move through simple steps—from prepping your crust to whisking the filling—before baking and chilling your pie. Follow these instructions closely to achieve that perfect creamy texture and beautifully spiced aroma.

1. Preheat your oven to 375°F (190°C), ensuring it reaches an even temperature before you slide in your pie.

2. Roll out the pie crust on a lightly floured surface and carefully fit it into a 9-inch pie plate. Trim any excess dough and flute the edges for a decorative finish.

3. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and brown sugar until the mixture is smooth and uniformly colored.

4. Add the eggs one at a time, beating gently after each addition to incorporate fully without overmixing.

5. Stir in the vanilla extract, ground cinnamon, ginger, nutmeg, cloves, and salt. Keep mixing until the filling is silky and free of lumps.

6. Pour the spiced pumpkin mixture into your prepared crust, then smooth the top with a spatula so it bakes evenly.

7. Place the pie on the center rack of your preheated oven and bake for 45–50 minutes, or until the edges are set and the center still wobbles slightly when you gently shake the pan.

8. Remove the pie carefully and let it cool completely on a wire rack. The residual heat will help the filling finish setting without drying out.

9. Once cooled, refrigerate the pie for at least 2 hours. This chilling time intensifies flavors, firms up the texture, and makes slicing clean.

10. Serve chilled or at room temperature. Top with whipped cream or a scoop of vanilla ice cream for an irresistible finish.

SERVING SUGGESTIONS FOR SILKY SPICED BAKED PUMPKIN PIE

When it comes to presenting your spiced pumpkin pie, the possibilities are endless! Your guests will be impressed by both the flavor and the flair you bring to the table. Here are a few of my favorite ways to elevate each slice into a memorable dessert experience:

• Whipped Cream Crown

Dollop freshly whipped cream on each slice. For extra flair, sprinkle a pinch of cinnamon on top and garnish with a small cinnamon stick for an elegant touch.

• Toasted Pecan Scatter

Lightly toast chopped pecans in a dry skillet until fragrant, then sprinkle them over the pie. The crunch pairs beautifully with the creamy filling and adds a nutty aroma.

• Maple Drizzle

Warm pure maple syrup slightly and drizzle it in a zigzag pattern across each slice. This adds a glossy finish and a rich, sweet accent.

• Ice Cream Duo

Serve each piece with a small scoop of vanilla ice cream and a cinnamon sugar dusting. The cold creaminess contrasts the silky filling wonderfully.

HOW TO STORE SILKY SPICED BAKED PUMPKIN PIE

Proper storage ensures your pie stays as delightful on day two (or three) as it was fresh from the oven. Here’s how to keep your pumpkin masterpiece at peak flavor and texture:

• Refrigerate Immediately

After your pie has fully cooled and set, cover it loosely with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days.

• Individual Wrapping

For grab-and-go convenience, slice the pie and wrap individual pieces in foil or wax paper. It keeps flavors intact and makes reheating effortless.

• Freeze for Longer Storage

If you want to keep it beyond a few days, freeze the whole pie (or slices) wrapped tightly in plastic wrap and aluminum foil. It will last up to 2 months. Thaw in the fridge overnight before serving.

• Keep Toppings Separate

Store whipped cream, ice cream, or other garnishes separately. This prevents sogginess and lets you freshen up the presentation when you’re ready to serve.

CONCLUSION

This Silky Spiced Baked Pumpkin Pie brings together all the best of fall dessert tradition with a smooth, creamy filling and a flaky crust that even novice bakers can master. From the moment you whisk together pumpkin puree, heavy cream, and brown sugar, to the final drizzle of maple syrup atop a chilled slice, every step celebrates cozy flavors and easy enjoyment. The blend of cinnamon, ginger, nutmeg, and cloves weaves a tapestry of warmth in each bite, making this pie an unforgettable centerpiece at holiday gatherings or a comforting treat on an ordinary weeknight.

Feel free to print this article and save it in your recipe collection for later use. You can also find a FAQ below that answers common questions about perfecting your spiced pie crust and adjusting spices to your taste. If you try this recipe, I’d love to hear how it turned out—drop a comment, share your twists, or ask any questions you have. Whether you’re baking for family, friends, or just craving a slice for yourself, your feedback and stories always make my day brighter. Enjoy every creamy forkful, and happy baking!

Print Recipe

Silky Spiced Baked Pumpkin Pie

Author: Sophie Reynolds Courses: Dessert

Difficulty: Beginner Prep Time 20 mins Cook Time 50 mins Rest Time 2 hrs Total Time 3 hrs 10 mins

Calories: 320

Description

This silky spiced baked pumpkin pie features a cozy blend of cinnamon, nutmeg, and ginger, creating a deliciously smooth filling nestled in a flaky crust. Perfect for holidays or anytime you're craving a taste of autumn!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 9-inch pie crust, store-bought or homemade

• 2 cups pumpkin puree

• 1 cup heavy cream

• ³⁄₄ cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ¹⁄₂ teaspoon ground ginger

• ¹⁄₂ teaspoon ground nutmeg

• ¹⁄₄ teaspoon ground cloves

• ¹⁄₄ teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges as desired.
3. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, and brown sugar until well combined.
4. Add the eggs, one at a time, beating gently after each addition to incorporate.
5. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until the mixture is smooth.
6. Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
7. Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
8. Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will continue to set as it cools.
9. Once completely cooled, refrigerate the pie for at least 2 hours before serving to enhance the flavors.
10. Serve chilled or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream.

Note

• Pumpkin puree can be homemade by roasting and pureeing fresh pumpkin or purchased canned for convenience.
• For a more robust spice flavor, adjust the spices according to your preference.
• The pie is best when allowed to chill overnight, making it a perfect make-ahead dessert.
• Ensure you use a deep-dish pie pan to avoid overflow since the filling rises during baking.
• This pie pairs beautifully with a sprinkle of toasted pecans or a drizzle of maple syrup for added texture and sweetness.

Keywords: pumpkin pie, baked pie, fall dessert, creamy pumpkin, holiday recipes, spiced pie