Pumpkin Pie with Pepper

Pumpkin Pie with Pepper

Servings 1 pie


  • Baking sheet
  • Food processor
  • 9-inch Pyrex pie pan
  • KitchenAId mixer (or similar)


  • 1 pie pumpkin (can use 2 cups canned pumpkin)
  • 1 recipe Pie Crust for One-Crust Pie
  • 1 cup dry bean (such as black or pinto beans), as pastry weights
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 3/4 cup brown sugar, packed
  • 1/2 tsp fine salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp mace
  • 1/4 tsp ground nutmeg


Prepare pumpkin puree (can be done done ahead of time)

  • Preheat oven to 350 degrees F.
  • Cut pumpkin in half and remove seeds.
  • Place pumpkin halves face down on baking sheet.
  • Bake pumpin in oven until halves cave in and pumpkin pulp is completely soft when pierced with a fork.
  • Let pumpkin cool.
  • Scoop pumpkin pulp out of skins and put in food processor equipped with standard blade.
  • Process pulp until smooth.
  • Pulp can be refrigerated (or frozen) until need for filling.

Prebake pastry

  • Preheat oven to 425 degrees F.
  • Roll out pie crust pastry and place in pie pan, making extra-high, fluted rim.
  • Lightly prick bottom of crust.
  • Line crust with parchment paper.
  • Weigh with dry beans (or other pastry weights)
  • Bake 13 minutes.
  • Reduce heat to 400 degrees F.
  • Remove pie crust from oven, remove weights and parchment paper from pie pan, and return crust to oven.
  • Bake 7 minutes longer.
  • Remove crust from oven.
  • Increase oven temperature to 450 degrees F.

Prepare filling

  • Place cream and milk in small saucepan.
  • Heat cream and milk over moderate heat until little bubbles form around the edges.
  • Remove cream and milk from heat and set aside.
  • Crack eggs into bowl of mixer fitted with paddle attachment.
  • Beat eggs lightly.
  • Add vanilla, sugar, salt, pepper, ginger, mace, and nutmeg to eggs.
  • Beat briefly to combine ingredients.
  • Add 2 cups pumpkin puree.
  • Mix well.
  • Gradually beat in hot cream.
  • Pour mixture into prebaked pie crust.

Bake pie

  • Place pie in oven and bake 10 minutes.
  • Reduce heat to 350 degrees.
  • Bake approx. 40 minutes longer, untili center no longer seems liquid when pie is shaken gently.
  • Remove from oven and serve warm or room temperature.


Adapted from New York Times adaptation from Maida Heatter’s New Book of Great Desserts.