Back to Texas Hill Country Spiced Pumpkin Pie All Reviews for Texas Hill Country Spiced Pumpkin Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Texas Hill Country Spiced Pumpkin Pie Credit: Anna Williams Recipe Summary Servings: 12

Ingredients Ingredient Checklist All-purpose flour, for dusting 1/2 recipe Flaky Pie Dough for Spiced Pumpkin Pie 1/2 cup granulated sugar 1/4 cup packed dark-brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 to 1/2 teaspoon chipotle-chile powder 1/4 teaspoon ground cloves 1/2 teaspoon salt 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1 can (15 ounces) pumpkin puree 1 can (12 ounces) evaporated milk Bourbon Cream, for serving

Cook’s Notes Before unmolding, pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.

Gallery Texas Hill Country Spiced Pumpkin Pie Credit: Anna Williams

Recipe Summary Servings: 12

Texas Hill Country Spiced Pumpkin Pie      Credit: Anna Williams

Texas Hill Country Spiced Pumpkin Pie

Credit: Anna Williams

Texas Hill Country Spiced Pumpkin Pie

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • All-purpose flour, for dusting 1/2 recipe Flaky Pie Dough for Spiced Pumpkin Pie 1/2 cup granulated sugar 1/4 cup packed dark-brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 to 1/2 teaspoon chipotle-chile powder 1/4 teaspoon ground cloves 1/2 teaspoon salt 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1 can (15 ounces) pumpkin puree 1 can (12 ounces) evaporated milk Bourbon Cream, for serving

Directions

On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.

Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.

Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.

Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. Unmold pie. Serve with bourbon cream.

Cook’s Notes Before unmolding, pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.

Cook’s Notes

Before unmolding, pie can be covered loosely with parchment and then foil, and refrigerated for up to 3 days.

Reviews (3)

 Add Rating & Review     31 Ratings   5 star values:        24    4 star values:        4    3 star values:        3    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     31 Ratings   5 star values:        24    4 star values:        4    3 star values:        3    2 star values:        0    1 star values:        0

Add Rating & Review

31 Ratings 5 star values: 24 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0

31 Ratings 5 star values: 24 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0

31 Ratings 5 star values: 24 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0

  • 5 star values: 24 4 star values: 4 3 star values: 3 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       11/22/2018   I loose the pumpkin flavor for the heat so I reduce the chili powder to a 1/8 th tsp.  

Martha Stewart Member     Rating: Unrated       12/21/2012   My first ever pumpkin pie! I'm in Australia and was looking for a pp recipe that has more of a savory leaning - this fit the bill perfectly! I had to use fresh roasted butternut pumpkin/squash because Libby's was all sold out but that worked fine. I served it with caramelized onions and goats chevre and it was perfect - sor of like a sweet spiced chai  

Martha Stewart Member     Rating: Unrated       12/29/2007   This was a really good recipe! We made it for Thanksgiving and everone loved it! The chipotle chili powder added a new and creative twist to your traditional pumpkin pie.

    Martha Stewart Member

    Rating: 5 stars 11/22/2018

I loose the pumpkin flavor for the heat so I reduce the chili powder to a 1/8 th tsp.

Rating: 5 stars

Rating: Unrated 12/21/2012

My first ever pumpkin pie! I’m in Australia and was looking for a pp recipe that has more of a savory leaning - this fit the bill perfectly! I had to use fresh roasted butternut pumpkin/squash because Libby’s was all sold out but that worked fine. I served it with caramelized onions and goats chevre and it was perfect - sor of like a sweet spiced chai

Rating: Unrated

Rating: Unrated 12/29/2007

This was a really good recipe! We made it for Thanksgiving and everone loved it! The chipotle chili powder added a new and creative twist to your traditional pumpkin pie.

All Reviews for Texas Hill Country Spiced Pumpkin Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Texas Hill Country Spiced Pumpkin Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest