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Spicy Pumpkin Pie

(recipe, Bluebird Farmers Market & CSA)

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This is such a good pumpkin pie, even if it does sound a bit odd to have cayenne pepper as a ingredient. The pepper just spices the other spices up a notch. (Sometimes I add 1/4 t. instead of 1/8 t. cayenne pepper). Linda Hayward is a local children's author and illustrator who contributed this delicious holiday pie recipe to Bluebird Market!


  1. ½ 15.0 oz. package refrigerator pie crust for 9" pie, or your favorite homemade single pie crust recipe
  2. 2 cups pumpkin, prepared
  3. 3 Tbsp. melted unsalted butter
  4. 1 cup heavy whipping cream
  5. ¾ cup firmly packed brown sugar
  6. 3 Tbsp. maple syrup
  7. 1 t. ground cinnamon
  8. ½ t. salt
  9. ½ t. ground ginger
  10. ¼ t. ground allspice
  11. ⅛ t. cayenne pepper
  12. 2 large eggs, lightly beaten
  13. Whipping cream and cinnamon as garnish


  1. Place 2 cups mashed pulp in a large bowl.
  2. Add 1 cup whipping cream and next 8 ingredients to mashed pulp; stir well with wire whisk.
  3. Pour mixture into prepared pastry shell.
  4. Bake at 350 degrees for 40-50 minutes OR until set in center. (Shield pie crust with strips of aluminum foil to prevent excessive browning, if necessary).
  5. Cool completely. Garnish with sweetened whipped cream; sprinkle with cinnamon.