Spiced Pumpkin Pie

Page: https://cooking.nytimes.com/recipes/1019569-spiced-pumpkin-pie

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

I chose this recipe hoping for a spicy pumpkin pie and what I got was a pumpkin pie with some spice... That said it was a delicious pie, and had I not had the expectation for something a little zippier I would have rated this 5 stars. Other than a hit of ground ginger and 1/4 teaspoon nutmeg (I accidentally added 1/2 teas) added to the final custard all of the spice is infused into the heavy cream for 1 hour (I left it overnight). Even with the extra spice and the overnight infusion this was no more heady than my go-to pumpkin pie (from Flour Bakery Cookbook). The texture is very nice and the crust was super flaky and delicious.

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