Spicy Pumpkin Pie

This pumpkin pie brings all the warm spice you crave with a fraction of the sugar. A calorie-free liquid sweetener handles most of the sweetening, while just 2 tablespoons of packed brown sugar add that caramelly depth you’d miss otherwise.

The spice blend here goes bold: cinnamon, nutmeg, ginger, and a pinch of cloves. That pinch of cloves is doing more than you’d think. It rounds out the ginger’s bite and gives the filling a warmth that lingers.

Pre-baking the pie shell for 8 minutes before adding the filling is key. It keeps the bottom crust from going soggy under all that custard. Prick it well with a fork so it doesn’t puff up during that initial bake.

Serve each wedge with a couple tablespoons of light vanilla ice cream while the pie is still slightly warm. That contrast between cool ice cream and spiced filling is hard to beat.

Pro Tips

• Let the pie cool just slightly before refrigerating. Putting it in the fridge piping hot creates condensation on the surface.
• The center should look “almost set” when you pull it from the oven. It firms up as it cools. Overbaking gives you a cracked, rubbery filling.
• Low-fat milk works well here, but you could also use evaporated skim milk for an even creamier texture.

Variations

• Add ¼ teaspoon of allspice for a deeper, more complex spice profile.
• Swap the pie shell for a gingersnap crumb crust to double down on the ginger flavor.
• Top with a dollop of sugar-free whipped cream instead of ice cream for an even lighter option.