Spiced Pumpkin Pie from Scratch

Spiced Pumpkin Pie from Scratch

*recipes and 'how-to' videos by Toni Elkhouri, Chef/Owner of Cedar's Cafe in Melbourne, FL 

Pumpkin pie, an essential dessert for most of us during the Holiday season. I personally can't live without it each year during the Holidays, I even make it sometimes all year round'. One thing myself or my family has never done is made it completely from scratch, which is what makes this recipe so deliciously fabulous and tastefully alive!

A dish that's had a lot of love put in to it is one that will make everyone a happy feaster. Even the Chef will relish in the joy seen on each persons face when they take their first bite. Spend a little time in the kitchen this Holiday season, and try this Spiced Pumpkin Pie recipe to start.

by Craig Chapman


Pie Crust Ingredients

2 tbs sugar

1/2 tsp fine salt

1/8 tsp allspice

1/4 tsp nutmeg

1/4 tsp powdered ginger

1 tsp cinnamon

1/4 tsp clove powder

8 tbs (1 stick) unsalted butter (or vegan butter)

1 1/2 cups all purpose flour

4 to 5 tbs ice water to bring the dough together (as needed) 


1 to 2 oven roasted pie pumpkins or sugar pumpkins (*to roast pumpkins: cut in half, spoon out seeds, put on a baking sheet, bake at 375 degrees until tender)

2 tsp cinnamon

Pie Filling Ingredients

1/2 tsp mace

1 tsp allspice

1/2 tsp powdered ginger

1/2 tsp nutmeg

1/2 tsp cardamom

1 tsp powdered clove

1/2 cup evaporated milk

1/2 cup half and half

2 tbs vanilla extract (we use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract) 

3 eggs

1 cup granulated sugar

*VEGAN OPTION - Replace evaporated milk and half and half with 2 cups almond or cashew milk. Replace eggs with 2tbs baking soda and 1 tbs apple cider vinegar. Replace sugar with 1 1/4 cups palm sugar or 1 cup agave nectar.


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