Gingerbread Pumpkin Pie
A classic pumpkin pie gets a warm twist thanks to Gingerbread BBQ Rub in the custard filling. The blend of molasses, spice, and vanilla deepens the flavor without overpowering, making this a rustic holiday pie that tastes like tradition with a bold seasonal edge.
Gingerbread Pumpkin Pie
15 minutes
1 1/4
American
Dinner
A classic pumpkin pie gets a warm twist thanks to Gingerbread BBQ Rub in the custard filling. The blend of molasses, spice, and vanilla deepens the flavor without overpowering, making this a rustic holiday pie that tastes like tradition with a bold seasonal edge.
Ingredients
15 oz (1 can) – Pumpkin Puree
12 oz (1 can) – Evaporated Milk
2 – Eggs
¾ Cup – Sugar
1 TB – Gingerbread BBQ Rub
Pie crust (premade)
Directions
Preheat your oven to 425°F.
In a large mixing bowl, combine the pumpkin puree and eggs, whisking until smooth.
Add in the sugar and PS Seasoning Gingerbread BBQ Rub, stirring until fully incorporated.
Gradually whisk in the evaporated milk until the filling is smooth and well blended.
Press the pie crust into a 9-inch pie pan, trimming any excess dough from the edges.
- Pour the pumpkin mixture evenly into the prepared crust.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F.
Continue baking for 45–55 minutes, or until the center is just set and a toothpick inserted near the middle comes out clean.
Remove the pie from the oven and let it cool at room temperature for 1 hour.
Transfer to the refrigerator and chill completely before serving.
Slice, top with fresh whipped cream, and enjoy this perfectly spiced Gingerbread Pumpkin Pie.
