American · FROM THE FDR RECIPES KITCHEN

Spiced pumpkin pie

Name: Spiced pumpkin pie
Yield: 8 servings
Cuisine: American
Ingredients: 1 prepared 9-inch deep-dish pastry shell, blind-baked according to its instructions; 1 3/4 cups (450 g) plain pumpkin puree, not pie filling; 2 large eggs plus 1 egg yolk; 1/3 cup packed (75 g) dark brown sugar; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp each ground nutmeg, allspice and cloves; 1 cup plus 2 tbsp (275 ml) heavy cream

A smooth pumpkin custard in a sweet pastry shell, with cinnamon, ginger and a little clove. The center should still tremble slightly when the pie comes out.

Oven1 hr 15 min plus coolingServes 8

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Spiced pumpkin pie — Serving photograph from the FDR Recipes archive. Our edited version may differ.

Make it at home.

Ingredients

1 prepared 9-inch deep-dish pastry shell, blind-baked according to its instructions
1 3/4 cups (450 g) plain pumpkin puree, not pie filling
2 large eggs plus 1 egg yolk
1/3 cup packed (75 g) dark brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp each ground nutmeg, allspice and cloves
1 cup plus 2 tbsp (275 ml) heavy cream

Step by step

Step 1
Heat the oven to 350°F (175°C). Put the pastry shell on a baking sheet.
Step 2
Whisk the eggs, yolk and sugar until smooth. Whisk in pumpkin, spices and cream without beating in lots of air.
Step 3
Pour into the shell. Bake for about 40–55 minutes, until the edges are set and the center has a gentle wobble. The egg filling should reach 160°F (71°C).
Step 4
Cool on a rack, then refrigerate within 2 hours of baking. Chill before slicing for the neatest wedges.

Kitchen guide: What a recipe calorie number can—and cannot—tell you

About this recipe

Adapted from archive recipe 648 with plain pumpkin puree, direct mixing and a defined prepared crust. Cooling time is additional to the stated working and baking time.

Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.

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