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Gingerbread-Spiced Pumpkin Pie

Total Time

Prep: 20 min. Bake: 45 min.


8 servings

The first time I made this was for Christmas a couple of years ago. The following year, I received a gift with all the ingredients for the pie in it and a note asking me to make it again as soon as possible. Make extra pastry if you want to decorate the top.—Rod Dombek, Mazeppa, Minnesota
Gingerbread-Spiced Pumpkin Pie Recipe photo by Taste of Home
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  • Pastry for single-crust pie
  • 2 large eggs, lightly beaten
  • 1-1/2 cups canned pumpkin
  • 1 cup evaporated milk
  • 2/3 cup sugar
  • 1/3 cup water
  • 1/4 cup dark molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Additional pastry for single-crust pie, optional
  • Whipped cream, optional


  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, whisk filling ingredients. Pour into crust. Bake on a lower oven rack 15 minutes.
  3. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool on a wire rack; serve within 2 hours. Refrigerate leftovers.
  4. If decorative cutouts are desired, roll additional dough to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts.
  5. Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange leaves around edge of pie. If desired, garnish with whipped cream.

Test Kitchen tips
  • Baking on a lower over rack will help cook the bottom of the pastry.
  • Regular molasses can be used, but the flavor won't be as robust.
  • Nutrition Facts

    1 piece: 341 calories, 15g fat (9g saturated fat), 87mg cholesterol, 356mg sodium, 46g carbohydrate (29g sugars, 2g fiber), 6g protein.

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