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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Sugar and Spice Pumpkin Pie


This is an especially rich and creamy pie, one that is memorably delicious. You remove it from the oven before the custard splits but after it has cooked long enough to set up when it cools. It some respects, this Sugar and Spice Pumpkin pie is more like a cream pie than a regular pumpkin pie. If you bake the pie on a pizza brick in the oven, the bottom crust will get enough heat to remain crisp, one of the challenges when making a custard pie filling. This is a recipe you are likely to reach for more than once during the holiday season.


Sugar and Spice Pumpkin Pie



Pie Crust

1 Queen’s Pie Crust, blind baked and cooled

Pie Filling

1 16 ounce can pure pumpkin or butternut squash

2 large eggs

1 large egg yolk

3/4 cup light cream

1/4 cup heavy cream

1 tablespoon brandy or rum (or 1 extra tablespoon of cream)

1/2 cup Rain’s Choice Vanilla Sugar or Cinnamon Spice Vanilla Sugar

11/2 teaspoons cinnamon (preferably Ceylon or true cinnamon)

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon cloves

1 tablespoon Rain’s Choice pure Vanilla Extract

Whipped Cream Topping

1 cup heavy cream

1 tablespoon Rain’s Choice Vanilla Sugar or Cinnamon Spice Vanilla Sugar or 1 teaspoon Rain’s Choice pure Vanilla Extract

1 tablespoon powdered sugar


Heat the oven to 325 degrees.

In a large bowl, mix the pumpkin, eggs, egg yolk, cream rum or brandy and vanilla.

In a small bowl, whisk together the spices. Add to the pumpkin mixture and blend well.

Pour the filling into the cooled pie crust. Bake until the pie is set around the outside but still slightly wet and jiggly in the center, about 1 hour. Let the pie cool on a wire rack and then refrigerate unless you will be serving it that evening. You can refrigerate the pie for up to two days before serving.

Whip the cream, sugar, rum or brandy and extract just before serving the pie. Whip to medium firm peaks. Pass along with pie or add as you serve it.


Taking the pie out before the center sets will keep the pie from cracking on top. The filling continues to cook for a while after the pie comes out of the oven, so it will be firm when you serve it.

Also, when I prepared my crust, I whipped the egg white and, using a pastry brush, washed the edges of the crust with the white. Then I sprinkled Rain’s Choice Vanilla Sugar on the crust. This adds a lovely glittery quality to pies.

Finally, this pie has half the sugar normally used in pumpkin pie. You are welcome to add more if you wish, but I think you’ll find this sweet enough as it is. It’s a good way to cut back a bit on the sugar and not miss it!

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