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Spicewalla Perfect Pumpkin Pie

Spicewalla's Perfect Pumpkin Pie

Whip out the whipped cream and put on a pot of coffee, it's pie time! You don't have to buy a bunch of different spices to get the classic pumpkin pie flavor you're looking for, we did the work for you! Our Pumpkin Pie Spice includes cinnamon, nutmeg, ginger, mace, and clove to make your final course unforgettable. 

Time: 2 hours
Yield: 1- 9” pie


1 tsp kosher salt
⅓ cup water, very cold
1.5 cups all purpose flour
1 stick plus 2 Tbs unsalted butter, cut into ½ inch cubes, very cold

2/3 cup granulated sugar
1/3 cup light brown sugar
2 tsp Spicewalla Pumpkin Pie Spice
½ tsp kosher salt
2 large eggs
1 can (15 oz) pumpkin puree
1 can (12 fl oz) evaporated milk
1/3 cup heavy cream
2 Tbs molasses
Whipped cream for serving


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  1. Preheat oven to 375*F
  2. Mix water and salt in a small bowl and place in the freezer. 
  3. Place flour in a large mixing bowl, add cold butter and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized. 
  4. Add water and mix until the dough just comes together. 
  5. Flatten into a disc, cover with plastic wrap and chill in the fridge for 30 minutes. 
  6. Roll out dough on a floured surface into a circle until dough is about ¼ inch thick.
  7. Carefully place in a 9” pie pan, trim excess dough to about 1.5-inch overhang, fold overhand under itself around the entire circumference of the dough, pinch together and crimp with fingers. 
  8. Place a piece of parchment paper inside the pie pan and fill with pie weights or dried beans.
  9. Bake for 15 minutes. Remove parchment and pie weights/beans and bake another 10 mins. 
  10. Set aside on a cooling rack while you make the filling.


  1. Preheat oven to 425*F.
  2. Mix both sugars, Pumpkin Pie Spice, salt, eggs and pumpkin puree in a large bowl. Add evaporated milk, heavy cream, and molasses. Whisk together until smooth. Pour into the cooled pie shell.
  3. Bake at 425° for 15 minutes then reduce the temperature to 350° F and bake for 30-40 minutes. Filling should still be jiggly but not liquidy. Cool completely on a wire rack. Serve with whipped cream and another pinch of Pumpkin Pie Spice. Enjoy!

*GET AHEAD: Pie crust can me made several days ahead and stored tightly wrapped in the fridge or freezer until ready to roll out. Pie can be baked up to 2 days ahead of time and refrigerated.

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  • Hi Linda F! The whole team loves your idea, and we’re gonna try to make it a reality. 😎 Stay tuned for that feature. Thanks for the suggestion!

    Spicewalla on
  • Lovely recipes would benefit from a print view! Thanks for the great ideas!

    Linda F on

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