Pumpkin Pie in the Chatsworth Way

This cozy pumpkin pie brings together warm spices and a buttery crust for the perfect fall treat. Easy to make and full of comforting flavors, it’s sure to become a favorite at your holiday table.

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TIME50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

¾ cup brown sugar ¾ teaspoon ground ginger ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 dash ground allspice 1 dash ground cloves 1 ¾ cups mashed cooked pumpkin 2 eggs, beaten 1 ½ cups warm 2% evaporated milk 1 (9 inch) prepared pie crust

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C). In a big bowl, mix together the brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves. Then, add the pumpkin and eggs to the spices and beat everything until it’s nice and smooth. Next, pour in the evaporated milk and give it a good stir to combine. Pour the filling into your pie crust and pop it into the oven. Bake for about 35 to 40 minutes, or until the center feels set when you gently shake the pie. Let it cool completely before slicing and serving—this really helps the flavors settle and the pie to firm up.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh pumpkin puree for the best flavor and texture.
- Make sure to blind bake the crust slightly to avoid sogginess.
- Let the pie cool completely before slicing to help it set properly.

Why you’ll love it

This pie combines the rich, creamy texture of pumpkin with warm spices that bring comfort in every bite. It’s a perfect treat for cozy gatherings or quiet evenings. The balanced sweetness and flaky crust make it a timeless favorite.

Serving ideas

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds a nice extra touch. It pairs wonderfully with hot coffee or spiced tea.

Storage & leftovers

Store leftover pie covered in the refrigerator for up to four days. For longer storage, wrap tightly and freeze for up to two months. Thaw overnight in the fridge before serving.