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Pumpkin Pie

Pumpkin Pie with Black Pepper

A bold twist on a fall favorite—classic pumpkin pie elevated with just a pinch of black pepper for surprising depth and warmth.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 380 kcal

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

- Don’t skip blind baking the crust
- Let the pie cool fully before slicing
- Use fresh pepper for best flavor
Keyword pumpkin pie with black pepper