Pumpkin Pie with Black Pepper
This pumpkin pie with black pepper is a flavor-packed twist on a holiday classic, with creamy filling, warm spices, and an unforgettable secret ingredient.
Equipment
- - 9-inch pie plate
- Rolling Pin
- Parchment paper
- - Pie weights or dried beans
- - Fine mesh strainer (for homemade puree)
- Mixing bowls
- Whisk
- - Foil or pie crust shield
Ingredients
- **For the Crust**
- - 1 9-inch pie crust homemade or store-bought
- - All-purpose flour for rolling
- **For the Filling**
- - 1 can 15 oz pumpkin puree or 425g strained homemade puree
- - 1½ cups packed brown sugar
- - 3 large eggs
- - 1 tablespoon cornstarch
- - ½ teaspoon salt
- - 1½ teaspoons ground cinnamon
- - ¼ teaspoon ground ginger
- - ¼ teaspoon ground nutmeg
- - ⅛ teaspoon ground cloves
- - ⅛ teaspoon black pepper
- - 1 cup heavy cream
- - ¼ cup whole milk
Instructions
- **Preheat oven** to 375°F (190°C). Roll out crust and press into a 9-inch pie plate. Crimp edges.
- **Blind bake**: Line crust with parchment and fill with pie weights. Bake 10 min. Remove weights, prick bottom, and bake 7 more min.
- **Make filling**: Whisk pumpkin, sugar, and eggs. Stir in spices and cornstarch. Add cream and milk; mix until smooth.
- **Fill crust** ¾ full. Bake 25 minutes. Shield crust edges if needed. Continue baking 30–35 minutes until mostly set.
- **Cool completely** on wire rack for 1.5–2 hours. Chill before serving.
Notes
- If using homemade puree, strain it overnight for best results.
- Don’t skip the blind bake for a crisp crust.
- Don’t skip the blind bake for a crisp crust.