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  2. Blue Moon: Spiced Citrus Pumpkin Pie

Blue Moon: Spiced Citrus Pumpkin Pie

Pumpkin Pie
Recipe makes one full size pie or six mini pie pints. To create Pie Pints, we recommend using 3” pie tins.
Ingredients

For the crust 

  • 1 package store-bought pie crust 
  • ½ teaspoon cinnamon 
  • ½ teaspoon ground cloves  
  • ½ teaspoon ground coriander 

For the filling 

  • 1 cup brown sugar 
  • 1 teaspoon cinnamon 
  • ½ teaspoon ground ginger 
  • ½ teaspoon ground nutmeg 
  • ¼ teaspoon ground cloves 
  • ½ teaspoon salt 
  • Zest of ½ an orange 
  • ½ teaspoon vanilla paste  
  • 2 large eggs, at room temperature 
  • 1½ cups homemade pumpkin purée 
  • 1 cup whole milk 
  • 1 tablespoon all-purpose flour 
Preparation

Directions for 1 Full Size Pie  

  1. Add the spices to the store-bought pie crust. Knead until it’s fully combined, but don’t over-knead because you’ll warm up the dough. 

  1. Turn the dough out onto a lightly floured surface and roll into a disc about ½” thick. Press the dough into a standard 9” pie pan and trim the excess dough. Prick the bottom with the tines of a fork. 

  1. Line the pie crust with parchment paper and add pie weights.  

  1. Bake the pie crust at 400°F for 10-12 minutes.  

  1. Remove from the oven and let cool completely. 

  1. Meanwhile, make the pumpkin filling. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, salt, orange zest, vanilla paste, eggs, and pumpkin until smooth. Stir in the milk and flour until no streaks remain.  

  1. Pour the pumpkin pie filling into the prepared crust and bake for 45-50 minutes, until the filling has mostly set but the middle still jiggles. 

  1. Let cool completely before serving.  

 

Directions for 6 Mini Pie Pints  

  1. Add the spices to the store-bought pie crust. Knead until it’s fully combined, but don’t over-knead because you’ll warm up the dough. 

  1. Turn the dough out onto a lightly floured surface and roll into a disc about ½” thick. Use a 4” biscuit cutter to cut the dough into small circles. Press the dough into a muffin tin or mini pie pan and trim the excess dough. Prick the bottom with the tines of a fork. 

  1. Line the pie crust with parchment paper and add pie weights.  

  1. Bake the pie crust at 400°F for 10-12 minutes.  

  1. Remove from the oven and let cool completely. 

  1. Meanwhile, make the pumpkin filling. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, salt, orange zest, vanilla paste, eggs, and pumpkin until smooth. Stir in the milk and flour until no streaks remain.  

  1. Pour the pumpkin pie filling into the prepared crusts and bake for 20-30 minutes, until the filling has mostly set but the middle still jiggles. 

  1. Let cool completely before serving.  

 

Blue Moon Spice