Cayenne Spiced Pumpkin Pie

Who doesn’t love the classic spiced pumpkin pie? With its earthy nutmeg and flavor-packed cloves, it’s jam-packed with taste-goodness. But you know what we think is missing? Of course…a little heat.

Cayenne Spiced Pumpkin Pie

Enter our cayenne spiced pumpkin pie. Pumpkin and chili peppers go together incredibly well. It’s that combo of earthy, sweet, and heat that’s just so yummy. We use cayenne pepper here because it has an overall neutral flavor (outside of the spiciness), so it lets the traditional spices shine.

We use half a teaspoon of cayenne pepper powder in the recipe. It adds some significant spiciness to the pie. But feel free to adjust the amount used to your liking. If you’re looking for just a touch of warmth, 1/4 a teaspoon is likely plenty.

Like this recipe? You’ll love these too:

Cayenne Spiced Pumpkin Pie

The traditional, with extra life!
4.46 from 11 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 310 kcal


  • 1 can pumpkin puree 15 ounce can
  • 2 eggs beaten
  • 1 cup milk
  • 1 cup light cream
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon cayenne pepper powder feel free to increase the amount if you like things spicier
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 unbaked pie crust unbaked


  • Preheat oven to 450 degrees Fahrenheit.
  • In a large mixing bowl, add all ingredients (except pie crust) and mix until thoroughly combined.
  • Pour the mix into the pie shell and bake for 10 minutes at 450 degrees. Then lower heat to 350 degrees and continue baking for approximately 50 more minutes.
  • Remove pie from heat, and allow it to cool for 5 mnutes prior to serving.


Adjust the amount of cayenne to your liking. This recipe as it stands (1/2 teaspoon cayenne pepper powder) provides considerable spiciness to the pumpkin pie. 
If you’re baking for a family/holiday meal where there’s a wide variety of heat tolerances at the table, we recommend lowering the amount to 1/4 teaspoon. The same if you tend to like milder “warming” spiciness. 


Calories: 310kcalCarbohydrates: 47gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 213mgPotassium: 241mgFiber: 3gSugar: 32gVitamin A: 8584IUVitamin C: 2mgCalcium: 94mgIron: 3mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on November 14, 2023 to include new content.
4.46 from 11 votes (10 ratings without comment)
Notify of

Inline Feedbacks
View all comments
Alicia B

Wanted to make a pie with a hint of cayenne spice as I heard it makes the pie so much more. I’ve never made a pumpkin pie before and didn’t know what to expect from any recipe. I used homemade pumpkin puree. I followed the ingredients exactly. I ended up with several cups of filling leftover after pouring the first pie shell. I will state that I have a very low tolerance for heat and just wanted a hint of flavour. I found the 1/2 teaspoon of cayenne set my mouth on fire and I will not be able to… Read more »