THE RECIPE JOURNAL · Dessert
Pumpkin Pie Made Chatsworth-Style
This cozy pumpkin pie brings together warm spices and a flaky crust for the perfect autumn treat. Whether you're baking for family or friends, this recipe offers a delicious twist that’s sure to impress.
FROM THE KITCHEN • Pumpkin Pie Made Chatsworth-Style
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Seasoned Chicken Fritters
Something delicious to watch next.
01
Step 1
Start by heating your oven to 350°F (175°C). In a big bowl, combine the brown sugar with the ginger, salt, cinnamon, nutmeg, allspice, and cloves. Add the pumpkin and eggs, then beat everything together until the mixture is nice and smooth. Pour in the evaporated milk and stir until it's all blended. Pour this filling into your pie crust and pop it into the oven. Bake for about 35 to 40 minutes, or until the center feels set. Let the pie cool completely before slicing and serving.
Why you’ll love it
This pie combines a rich, creamy pumpkin filling with warm spices that evoke cozy autumn evenings. Its flaky crust adds the perfect balance of texture, making every bite comforting and satisfying. It’s a timeless dessert that feels both special and homemade.
How to serve
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg on top adds extra warmth. It pairs well with a hot cup of coffee or spiced tea for a delightful dessert experience.
Storage & leftovers
Store leftover pie covered loosely with foil or plastic wrap in the refrigerator. It will keep well for up to four days. For longer storage, wrap tightly and freeze for up to two months, thawing overnight in the fridge before serving.
