Last Updated on 4 months by Neha Deshmukh

Pumpkin Pie Recipe – Cinnamon, Spice & Chocolate Shard Delight

Hey everyone! Fall is officially here, and you know what that means – pumpkin everything! I absolutely adore this time of year, and honestly, nothing screams autumn to me quite like a warm, spiced pumpkin pie. This isn’t just any pumpkin pie, though. We’re taking it up a notch with a sprinkle of cinnamon sugar, a drizzle of chilled condensed milk, crunchy chocolate cereals, and a scattering of chocolate shards. Trust me, it’s a game changer!

Why You’ll Love This Recipe

This pumpkin pie is seriously the best. It’s incredibly easy to make – perfect for beginner bakers or when you’re short on time. The combination of classic pumpkin pie spices with the added textures and sweetness is just divine. Plus, it’s a guaranteed crowd-pleaser. I first made this for a Diwali gathering last year, and it disappeared within minutes!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 piece pie crust (store-bought or homemade)
• 1 cup pumpkin puree (about 245g)
• 1 can (15 oz / 425g) sweetened condensed milk
• 2 large eggs
• 1 tablespoon pumpkin pie spice
• 1 tablespoon ground cinnamon
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• Chilled condensed milk, for topping
• Cinnamon sugar, for topping
• Chocolate cereals, for topping
• Chocolate shards, for topping

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• Pumpkin Puree: Make sure you’re using puree, not pumpkin pie filling. You can find canned pumpkin puree in most supermarkets. If you’re feeling ambitious, you can absolutely make your own from scratch!
• Pumpkin Pie Spice: This is a blend of cinnamon, nutmeg, ginger, and cloves – it’s what gives pumpkin pie its signature flavor. You can find pre-made blends, or easily make your own.
• Sweetened Condensed Milk: This adds a lovely sweetness and creamy texture. Don’t substitute with evaporated milk!
• Pie Crust: In India, we often see flaky, shortcrust pastry used for sweet pies. Feel free to use your favourite recipe or a good quality store-bought one. Some families even prefer a biscuit base for a quicker option!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree and eggs until everything is smooth and combined.
3. Add the sweetened condensed milk, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Give it a good mix until everything is well incorporated.
4. On a lightly floured surface, roll out your pie dough to fit a 9-inch pie plate. Leave about 3-5 inches of overhang.
5. Carefully transfer the dough to the pie plate, crimp the edges decoratively (this is the fun part!), and trim off any excess dough.
6. Pour the pumpkin filling into the prepared crust.
7. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (175°C) and bake for another 30-35 minutes, or until the filling is set. It should have a slight wobble in the center.
8. Let the pie cool on a wire rack for about 30 minutes, then refrigerate for at least 2 hours before serving. This allows the filling to fully set.
9. Before serving, top with a drizzle of chilled condensed milk, a sprinkle of cinnamon sugar, a scattering of chocolate cereals, and those beautiful chocolate shards!

Expert Tips

• Don’t overbake the pie! A slight wobble in the center is okay – it will continue to set as it cools.
• For a perfectly golden crust, brush it with a little milk or egg wash before baking.
• If the crust starts to brown too quickly, cover the edges with foil.
• A chilled pie is a happy pie! Don’t skip the refrigeration step.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pumpkin Pie Adaptation: My friend Priya is vegan, and she makes an amazing version using a vegan pie crust and substituting the condensed milk with a cashew-based cream.
• Gluten-Free Crust Option: For those with gluten sensitivities, a gluten-free pie crust works beautifully.
• Adjusting Spice Levels: Feel free to adjust the amount of pumpkin pie spice and cinnamon to your liking. I sometimes add a pinch of cardamom for an extra layer of flavour.
• Thanksgiving/Fall Festival Adaptations: For a festive touch, you can decorate the pie crust with leaf-shaped cutouts or add a dollop of whipped cream.

Serving Suggestions

This pie is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of chai or masala coffee is the perfect accompaniment!

Storage Instructions

Leftover pumpkin pie can be stored in the refrigerator for up to 3-4 days. Cover it tightly to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What is the best type of pumpkin to use for pumpkin puree? Sugar pumpkins (also known as pie pumpkins) are the best choice. They have a sweeter, less stringy flesh than carving pumpkins.
• Can I make the pie crust from scratch? Absolutely! There are tons of great pie crust recipes online.
• How can I tell when the pumpkin pie is fully baked? The filling should be set around the edges but still have a slight wobble in the center.
• Can this pie be made ahead of time? Yes! You can bake the pie a day or two in advance and store it in the refrigerator.
• What are some alternative toppings for pumpkin pie? Get creative! Pecans, walnuts, a sprinkle of cocoa powder, or even a drizzle of caramel sauce would all be delicious.

Enjoy your delicious, spiced pumpkin pie! I hope it brings a little bit of autumn joy to your kitchen. Let me know in the comments how it turns out!