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Spicewalla's Perfect Pumpkin Pie

Spicewalla's Perfect Pumpkin Pie

October 20, 2025

There’s something magical about that first slice of pumpkin pie each year — the silky filling, the flaky crust, and the scent of warm spices that instantly says the holidays are here. This season, we’re giving this classic dessert the love it deserves with Spicewalla’s Perfect Pumpkin Pie recipe.

Known for their small-batch freshness and chef-curated blends, Spicewalla takes your holiday baking to a whole new level. Their limited edition Holiday Spice Bundle includes all the essentials for festive baking — Pumpkin Pie Spice, Apple Pie Spice, and Gingerbread Spice — so you can fill your kitchen with the sweet, spicy aroma of the season.

Whether you’re hosting a holiday feast or just craving something cozy on a chilly afternoon, this recipe is as comforting as it is delicious. Preheat the oven, grab your favorite pie dish, and let’s bake up a holiday classic!

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Three tins, endless holiday magic! This gift-ready trio of Pumpkin Spice, Apple Pie Spice, and Gingerbread Spice is the ultimate baking bundle for anyone who lives for festive flavours.
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Spicewalla's Perfect Pumpkin Pie

Rated 5.0 stars by 1 users

Category

Dessert

Cuisine

American

Author:

Alyse Baca

Servings

8

Cook Time

2 hours

Whip out the whipped cream and put on a pot of coffee, it's pie time! You don't have to buy a bunch of different spices to get the classic pumpkin pie flavor you're looking for, we did the work for you! Our Pumpkin Spice includes cinnamon, nutmeg, ginger, mace, and clove to make your final course unforgettable.

Image of Spicewalla's Perfect Pumpkin Pie

Ingredients

For The Pie Crust

1 tsp kosher salt
⅓ cup water, very cold
1.5 cups all-purpose flour
1 stick plus 2 Tbs unsalted butter, cut into ½ inch cubes, very cold

For The Filling

2/3 cup granulated sugar
1/3 cup light brown sugar
2 tsp Spicewalla Pumpkin Spice
½ tsp kosher salt
2 large eggs
1 can (15 oz) pumpkin puree
1 can (12 fl oz) evaporated milk
1/3 cup heavy cream
2 Tbs molasses
Whipped cream for serving

Tools For This Recipe

Directions

To Make Pie Crust

Preheat oven to 375*F
Mix water and salt in a small bowl and place in the freezer.
Place flour in a large mixing bowl, add cold butter, and break up the butter into flour, pinching with your fingers until butter chunks are pea-sized.
Add water and mix until the dough just comes together.
Flatten into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
Roll out dough on a floured surface into a circle until the dough is about ¼ inch thick.
Carefully place in a 9” pie pan, trim excess dough to about 1.5-inch overhang, fold overhand under itself around the entire circumference of the dough, pinch together and crimp with fingers.
Place a piece of parchment paper inside the pie pan and fill with pie weights or dried beans.
Bake for 15 minutes. Remove parchment and pie weights/beans and bake another 10 mins.
Set aside on a cooling rack while you make the filling.

To Make The Filling

Preheat oven to 425*F.
Mix both sugars, Pumpkin Spice, salt, eggs, and pumpkin puree in a large bowl. Add evaporated milk, heavy cream, and molasses. Whisk together until smooth. Pour into the cooled pie shell.
Bake at 425° for 15 minutes then reduce the temperature to 350° F and bake for 30-40 minutes. Filling should still be jiggly but not liquidy. Cool completely on a wire rack. Serve with whipped cream and another pinch of Pumpkin Pie Spice. Enjoy!

Recipe Note

*GET AHEAD: Pie crust can be made several days ahead and stored tightly wrapped in the fridge or freezer until ready to roll out. Pie can be baked up to 2 days ahead of time and refrigerated.