Pumpkin pie with black pepper might sound unconventional, but once you try it, you’ll never go back. This recipe transforms a holiday classic into a flavor-packed masterpiece with one unexpected twist—just a pinch of freshly ground black pepper. The result? A silky, spiced filling with a warm, peppery finish that elevates every bite. Whether you’re baking for Thanksgiving or just craving a cozy fall dessert, this pie delivers big flavor with simple ingredients.
Table of Contents
Why You’ll Love This Recipe
- Secret ingredient magic: Black pepper enhances the spice profile without overpowering the pumpkin flavor
- No soggy crusts: Blind baking ensures a crisp, golden base every time
- Rich, custardy filling: Thanks to the perfect mix of cream, eggs, and cornstarch
- Homemade or canned: Works with either pumpkin puree—just follow the straining tip!
- Tested and loved: This pie consistently wins rave reviews from pumpkin pie skeptics and fans alike
🥧 Related: Try this Maple Pecan Pie or Brown Butter Sweet Potato Pie for more cozy bakes!
Ingredients
For the Pie Crust
- 1 prepared 9-inch pie crust (homemade or store-bought)
- All-purpose flour (for rolling)
For the Pumpkin Filling
- 1 can (15 oz) pumpkin puree or 425g strained homemade pumpkin puree
- 1½ cups packed brown sugar
- 3 large eggs
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon black pepper (freshly ground preferred)
- 1 cup heavy cream
- ¼ cup whole milk
Instructions
1. Pre-Bake the Crust
- Preheat oven to 375°F (190°C)
- Roll out the pie dough on a floured surface and fit into a 9-inch pie plate
- Crimp edges and chill for 15 minutes if using homemade dough
- Line crust with parchment paper and fill with pie weights or dried beans
- Bake for 10 minutes
- Remove weights, prick bottom with a fork, and bake for 7 more minutes
- Let cool slightly while you prepare the filling
2. Make the Pumpkin Filling
- If using homemade puree, drain it in a fine mesh strainer for at least 30 minutes
- In a large bowl, whisk together pumpkin, brown sugar, and eggs
- In a small bowl, mix dry ingredients: cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and black pepper
- Add spice mix to pumpkin mixture and whisk until smooth
- Pour in cream and milk, then whisk until well combined. The filling will be quite liquid—that’s normal
3. Bake the Pie
- Pour filling into the pre-baked crust (don’t overfill)
- Bake at 375°F for 55–60 minutes total
- Check at 25 minutes and shield crust edges if browning too fast
- The pie is done when the center jiggles slightly but is mostly set
- Cool completely on a wire rack for at least 1.5 to 2 hours
- Refrigerate before slicing and serve with whipped cream if desired
Recipe Details
- Prep Time: 30 minutes (+ time for crust)
- Cook Time: 55–60 minutes
- Total Time: About 1 hour 30 minutes + cooling
- Servings: 8 slices
- Skill Level: Intermediate
Nutrition Facts (Per Serving – Approximate)
- Calories: 380
- Fat: 21g
- Carbs: 44g
- Protein: 6g
- Sugar: 30g
- Fiber: 2g
💡 Try it with a Cinnamon Whipped Cream or Maple Bourbon Topping for even more flavor!
Tips & Variations
- Use fresh ground black pepper for the best subtle kick
- Make ahead: Bake the night before for easier slicing
- Crust alternatives: Try a graham cracker or gingersnap crust
- No pie weights? Use dried beans or sugar instead
FAQs
Can I use canned pumpkin?
Absolutely. Just make sure it’s 100% pumpkin, not pumpkin pie filling.
Why does the filling look watery before baking?
It’s supposed to! The custard sets perfectly thanks to the eggs and cornstarch.
What if I don’t like black pepper?
You can omit it, but trust us—it adds incredible depth without being spicy or overpowering.
Pumpkin Pie with Black Pepper
Equipment
- – 9-inch pie plate
- Rolling Pin
- – Parchment paper + pie weights
- – Mixing bowls
- Whisk
- – Fine mesh strainer (if using fresh puree)
Ingredients
- **Crust**
- – 1 prepared 9-inch pie crust
- – All-purpose flour for rolling
- **Filling**
- – 1 can 15 oz pumpkin puree or 425g homemade puree (strained)
- – 1½ cups brown sugar
- – 3 large eggs
- – 1 tbsp cornstarch
- – ½ tsp salt
- – 1½ tsp cinnamon
- – ¼ tsp ginger
- – ¼ tsp nutmeg
- – ⅛ tsp cloves
- – ⅛ tsp black pepper
- – 1 cup heavy cream
- – ¼ cup whole milk
Instructions
- Preheat oven to 375°F (190°C).
- Roll out and shape pie crust. Chill 15 min if needed.
- Blind bake crust: 10 min with weights + 7 min without.
- Whisk pumpkin, sugar, eggs in a bowl.
- Mix dry spices in another bowl. Combine with pumpkin mix.
- Add cream and milk. Whisk until smooth.
- Pour filling into crust. Bake 55–60 minutes.
- Cool completely and refrigerate before serving.
Notes
– Let the pie cool fully before slicing
– Use fresh pepper for best flavor
Conclusion
This pumpkin pie with black pepper is a game-changer for fall baking. It’s familiar yet bold, classic yet unexpected. With its creamy filling, crisp crust, and that surprising peppery warmth, it’s sure to become a holiday tradition in your kitchen.