Recipe

Sweet & Spicy Pumpkin Pie

Classic pumpkin pie, but with a zesty ginger kick and a gentle chili warmth that keeps every bite interesting.

By Matt Campbell

•

4.8

Pumpkin pie is the comfort-food equivalent of a soft hoodie. But sometimes you want that hoodie with a little attitude. This Sweet & Spicy Pumpkin Pie keeps all the cozy, custardy vibes you love, then hits you with a bright pop of ginger and a sneaky, warm chili finish that makes you go back in for another forkful.

The best part? It is not “set your mouth on fire” spicy. Think zesty and zingy, like the spice rack woke up and chose flavor. If you are cooking for a crowd, this one is a conversation starter that still feels totally familiar.

Why It Works

Balanced heat: A small amount of cayenne plus black pepper adds warmth without bulldozing the pumpkin.
Brighter flavor: Fresh (or jarred) grated ginger and a little orange zest lift the filling so it tastes alive, not flat.
Silky custard texture: The combo of eggs, pumpkin, and evaporated milk bakes into a smooth custard that slices cleanly.
Flaky crust insurance: A quick par-bake helps avoid the dreaded soggy bottom.

Pairs Well With

Storage Tips

Refrigerate: Let the pie cool completely, then cover loosely with plastic wrap or foil and refrigerate for up to 4 days.

Best texture tip: Pumpkin custard firms as it chills. For the creamiest bite, let slices sit at room temperature for 15 to 20 minutes before serving.

Freeze: Wrap individual slices in plastic wrap, then foil. Freeze up to 1 month. Note: the custard can thaw slightly watery and the crust will soften, but it is still very snackable.

Reheat: If you like it warm, heat slices in a 300°F oven for 10 to 12 minutes. Microwaving works, but the crust softens.

Common Questions

Is this pie actually spicy?

It is more of a warm tingle than a burn. The cayenne is there to deepen the spices, not turn dessert into a dare. If you are sensitive to heat, start with 1/8 teaspoon cayenne.

Can I use pumpkin pie spice instead of individual spices?

Yes. Use 2 to 2 1/2 teaspoons pumpkin pie spice, then still add the ginger (fresh or ground) and a pinch of cayenne for the “zesty and zingy” part.

Evaporated milk or heavy cream, which is better?

Evaporated milk gives a classic pumpkin pie texture and consistent results, but the set still comes from the eggs and the bake. Heavy cream is richer and silkier. If you swap to cream, use 1 1/2 cups (12 ounces) heavy cream in place of the evaporated milk. Bake time is usually similar, but watch the wobble, and know it can run a few minutes longer or shorter depending on your pie dish.

How do I know the pie is done without overbaking?

The center should still have a small wobble like set gelatin, about a 2 to 3 inch circle in the middle. It will finish setting as it cools. If you like numbers, the center typically reads around 175 to 180°F on an instant-read thermometer.

Can I make it ahead?

Absolutely. Pumpkin pie is happier made ahead. Bake it the day before, chill, and serve the next day for the cleanest slices.

Can I freeze leftover slices?

Yes, but with a small caveat: custard pies can thaw a little weepy, and the crust will be softer. Freeze slices for up to 1 month for best quality, then thaw overnight in the fridge.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish (standard, not deep-dish)
Rolling pin (if using homemade crust)
Mixing bowls
Whisk
Microplane or fine grater (for ginger and orange zest)
Measuring cups and spoons
Sheet pan (to bake the pie on, catches drips)
Pie weights or dried beans (for par-baking)
Fork (for docking the crust)
Instant-read thermometer (optional, for checking doneness)

I love a classic pumpkin pie. I also love when classic pumpkin pie stops being so polite. The first time I stirred a pinch of cayenne into the filling, I expected “spicy.” What I got was more pumpkin. Like the spices finally turned the volume up. Now I make this version when I want the table to go quiet for a second, then someone says, “Wait, what is in this?” That is the sweet spot.

Sweet & Spicy Pumpkin Pie

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes (plus cooling)

Servings 8

Ingredients

1 9-inch pie crust (single crust, homemade or store-bought)
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (plus 1 teaspoon freshly grated ginger, optional but highly encouraged)
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 to 1/4 teaspoon cayenne pepper (start small)
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 teaspoon vanilla extract
1 teaspoon orange zest
2 large eggs
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 tablespoon all-purpose flour (helps the custard slice cleanly, optional)
For serving: whipped cream, vanilla ice cream, or toasted pecans

Instructions

Preheat and prep. Heat oven to 375°F. Place a sheet pan in the oven while it preheats. This helps the bottom crust start crisping immediately.
Par-bake the crust (recommended). Fit crust into a 9-inch pie dish and crimp edges. Dock the bottom with a fork (a few neat pricks). Line with parchment, fill with pie weights or dried beans, and bake for 12 to 15 minutes, until the edges look set and lightly blond. Remove weights and parchment, then bake 5 minutes more to dry the bottom (if it bubbles up, gently press it down with the back of a spoon). Lower oven to 350°F.
Mix the filling. In a large bowl, whisk pumpkin, brown sugar, granulated sugar, cinnamon, ground ginger, nutmeg, cloves, cayenne, salt, black pepper, vanilla, and orange zest. Whisk in eggs until smooth. Whisk in evaporated milk. If using flour, whisk it in last until fully dissolved.
Fill and bake. Pour filling into the warm par-baked crust. Carefully set the pie dish on the hot sheet pan. Bake at 350°F for 45 to 55 minutes, until the edges are set and the center has a small wobble.
Cool completely. Cool on a wire rack for at least 2 hours before slicing. For the cleanest slices, refrigerate for 4 hours or overnight.
Serve. Top with whipped cream or vanilla ice cream. If you want extra crunch, add toasted pecans and a tiny pinch of flaky salt.

Nutrition information is estimated.

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