Perfectly Spiced Pumpkin Pie Recipe for Fall Entertaining

Pumpkin pie and wine may seem like an unlikely combination, but trust me when I say it’s a match made in heaven. This recipe for pumpkin pie with wine is the perfect dessert to impress your dinner guests or to cozy up with on a chilly autumn evening.

What sets this recipe apart from other pumpkin pie recipes is the addition of sherry wine and half-and-half, which give the filling a rich and velvety texture. Spices like nutmeg, cinnamon, and ginger root add warmth and depth of flavor, while brown sugar brings a subtle sweetness that balances out the pumpkin.

Speaking of pumpkin, this recipe uses canned pumpkin puree for convenience and consistency. You can certainly make your own puree from scratch with a fresh pumpkin, but canned puree makes this recipe accessible for any occasion.

But let’s not forget about the star of the show – the wine! Tawny port or late harvest wines are perfect for pairing with pumpkin pie because their flavors complement those of the spiced filling. And if you’re feeling adventurous, try blending some of the pie filling with red wine to make a delicious milkshake-like drink known as a “pie wine milkshake.” Trust me, it offers unexpectedly delightful flavors that will leave you wanting more.

So whether you’re looking for a classic pumpkin pie recipe or a unique twist on this beloved dessert, look no further than this pumpkin pie with wine recipe. Bon appétit!

Why You’ll Love This Recipe

Pumpkin Pie With Wine
Pumpkin Pie With Wine

If you’re looking for the ultimate comfort food this holiday season, nothing says it better than a slice of classic pumpkin pie. And what could be more perfect to pair it with than a glass of your favorite wine? This recipe combines the best of both worlds with a delicious, homemade pumpkin pie and a delectable pie wine that perfectly complements its flavors.

One reason why you’ll love this recipe is the sheer simplicity and ease of preparation. With just eight ingredients, most of which are probably already in your pantry, anyone can whip up an amazing dessert in no time at all. The canned pumpkin puree eliminates the need for any messy peeling or roasting of fresh pumpkins, while condensing milk and half-and-half add to the rich, creamy texture.

But what sets this recipe apart from other pumpkin pies is its unique blend of spices that offers an unexpectedly delightful flavor profile. The warm notes of cinnamon, nutmeg, and ginger root are balanced by a dash of salt and brown sugar to create the perfect balance of sweetness and zest.

And let’s not forget about the pie wine! Whether you prefer the deep, complex flavors of tawny port or the crisp fruitiness of pinot noir, incorporating this complementary beverage into your dessert course adds a sophisticated touch to any holiday gathering.

In summary, whether you’re a foodie looking for new and exciting ways to enjoy classic pumpkin pie, or a wine connoisseur seeking out your next pairing adventure, this recipe is guaranteed to deliver on both fronts. So why not indulge in a slice (or two!) this season and raise a glass to good food and even better wine? Bon appétit!

Ingredient List

 A slice of fall: pumpkin pie with a twist
A slice of fall: pumpkin pie with a twist

Ingredients needed for this Pumpkin Pie with Wine Recipe

This pumpkin pie with wine recipe is quick and easy to make, and it will turn you into a pumpkin pie devotee! The ingredient list is simple and straightforward, and it only requires 8 cups of canned pumpkin or pumpkin puree. You’ll also need eggs, half-and-half, condensed milk, a cinnamon stick, ginger root, nutmeg, cinnamon, salt, and brown sugar.

Plus, to give your pie that extra special flavor twist, we’ll be adding either sherry wine or tawny port. Both of these wines are perfect pairing choices considering they both give that great depth of flavor to the finished dessert. You could also use Pinot Noir which would provide a more robust and fruity touch if that’s what you prefer.

Don’t forget to add in some maple syrup to complement the flavors of the pumpkin. It’s also a good idea to have some golden raisins on hand for an added burst of sweetness.

Here’s a summary of what you’ll need:

  • Pumpkin (8 cups canned pumpkin or puree)
  • Eggs
  • Half-and-half
  • Condensed Milk
  • Cinnamon stick (1)
  • Ginger Root (1 teaspoon)
  • Nutmeg (2 teaspoons)
  • Cinnamon (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Brown Sugar (1 pound)
  • Sherry Wine OR Tawny Port OR Pinot Noir (1/4 – 1/2 cup depending on preference)
  • Golden Raisins.

The Recipe How-To

 Spice up the season with a pumpkin pie and wine pairing
Spice up the season with a pumpkin pie and wine pairing

Now that we’ve covered the ingredients for this delicious pumpkin pie recipe, let’s get into how to make it step by step.

Prep Your Ingredients

  • Step 1: Preheat your oven to 425°F (220°C).
  • Step 2: In a mixing bowl, whisk together the brown sugar, pumpkin pie spice, salt, and egg yolks.

Make Your Filling

  • Step 3: In a saucepan, combine the pumpkin puree, canned milk, and half-and-half. Heat over medium heat until the mixture is hot.
  • Step 4: Add the hot mixture into your mixing bowl with your egg mixture, whisking constantly.
  • Step 5: Pour your mixture into a prepared pie crust.

Bake Your Pie

  • Step 6: Place your pie onto a baking sheet and bake for 15 minutes. Reduce heat to 350°F (175°C) and continue baking for an additional 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Step 7: Remove from the oven and allow to cool for at least an hour before serving.

Pro Tips:

  • Don’t overmix your filling. Overmixing can cause cracks in your pie while it bakes.
  • If you find that your edges are browning too fast during baking, cover them loosely with aluminum foil.
  • To get a creamier texture, use heavy cream instead of half-and-half in your filling.

That’s all there is to it! A simple yet classic pumpkin pie recipe that you can enjoy with family and friends on Thanksgiving or any festive occasion.

Substitutions and Variations

 The perfect blend of sweetness and acidity
The perfect blend of sweetness and acidity

The recipe for pumpkin pie with wine can be easily customized to suit your preference or dietary needs. Here are some substitutions and variations you can consider:

– Instead of using sherry wine or tawny port, you can use other types of dessert wine such as late harvest, Pinot Noir, or white wine. These wines pair well with the flavors of pumpkin and can enhance the taste of the pie.

– If you don’t have half-and-half or evaporated milk, you can replace them with heavy cream or whole milk. This substitution will make the pie creamier and richer in texture.

– For a different spin on the classic pumpkin pie, you can add other spices like ginger root, nutmeg, or allspice. These flavors complement the pumpkin spice mix and offer a more complex taste profile.

– If you prefer a sweeter pie, you can increase the amount of brown sugar in the recipe. You can also substitute some of the brown sugar with maple syrup, honey, or molasses. Be mindful that these sweeteners are more flavorful than sugar, so adjust accordingly.

– To make a unique dessert drink, you can blend the pumpkin pie filling with ice cream and wine to create a wine milkshake. This drink offers unexpectedly delicious flavors that combine the classic pumpkin pie taste with your favorite dessert wine.

Whatever variation or substitution you choose, ensure it complements the flavors of the pumpkin and adds an extra dimension to your dessert. With so many options available, don’t hesitate to experiment until you discover your perfect recipe.

Serving and Pairing

 Celebrate autumn with the ultimate dessert and drink combo
Celebrate autumn with the ultimate dessert and drink combo

When it comes to serving and pairing your pumpkin pie with wine, you have quite a few options to choose from. The classic choice for pairing pumpkin pie with a wine is a tawny port or a pinot noir. The fruity flavors of these wines work well with the warm spices in the pie.

For those who prefer a white wine, a late harvest or sherry wine would also be lovely. It’s important to keep in mind that the sweetness of the wine should complement, not overpower, the flavors of the pumpkin pie.

If you’re feeling adventurous or want to try something unexpected, consider making a pumpkin wine milkshake. This unique twist on the classic pumpkin pie pairs surprisingly well with pie spice and a touch of cinnamon. Trust me, this milkshake offers an unexpectedly delicious way to enjoy your pumpkin pie.

Additionally, you can try pairing your pumpkin pie with other dessert wines like a golden raisin or maple flavored ones. These flavors match perfectly with the tastes of fall and Thanksgiving.

When serving your pumpkin pie, be sure to have whipped cream on hand to give your guests the option to top it off as they please. Alternatively, you might want to add some candied pepitas as a garnish for added crunch and sweetness.

In summary, whether you choose to stay classic with a pinot noir, experiment with a new flavour like ginger root or try out our current favorites maple etc., there is no wrong answer when deciding how best to serve your fresh homemade pumpkin pie paired alongside your chosen wine over dessert time!

Make-Ahead, Storing and Reheating

 A dessert that brings warmth and comfort to those chilly fall nights
A dessert that brings warmth and comfort to those chilly fall nights

For the busy autumn months, make-ahead options are key, and this pumpkin pie recipe offers several ways to do so.

One option is to make the pie dough up to three days in advance and store it in the refrigerator until you’re ready to use it. The filling can also be prepped two days ahead of time by whisking together the pumpkin, eggs, half-and-half, brown sugar, salt, and spices before storing it in the fridge.

Once your pumpkin pie is baked to perfection, it can be stored in the fridge for up to three days if wrapped tightly in plastic wrap. To reheat the pie, preheat your oven to 350 degrees and pop the wrapped pie in for 15-20 minutes until warmed through.

If you’re looking for something a bit more unique, consider turning your leftover pumpkin pie into a wine milkshake! This unexpected treat involves blending slices of pie with ice cream and a splash of sherry or other dessert wine for a creamy twist on traditional leftovers. Alternatively, toppings like candied pepitas or whipped cream on leftover slices bring out the flavors of cinnamon and nutmeg.

No matter how you choose to enjoy your pumpkin pie – classic or reinvented – it’s sure to be a hit paired with a glass of tawny port or late harvest wine. So why not make extra this Thanksgiving season?

Tips for Perfect Results

 A pumpkin pie fit for savoring - and pairing
A pumpkin pie fit for savoring – and pairing

For the perfect pumpkin pie with wine recipe, there are a few handy tips to keep in mind. They can make a significant difference when it comes to the texture, flavor, and overall outcome of your dessert.

Before diving into your baking session, here are some crucial tips that will help you achieve that classic pumpkin pie taste with a unique twist by adding the perfect wine pairing:

1. Use high-quality ingredients: Always use fresh and high-quality ingredients like organic canned pumpkin or homemade pumpkin puree for an enhanced flavor experience.

2. Preheat your oven: Ensure that your oven is preheated to 375°F before putting in your pie to ensure even cooking.

3. Incorporate spices evenly: Making sure the cinnamon, nutmeg, ginger root, and other spices are mixed well with other ingredients will help distribute their flavors all around.

4. Choose the right wine: The tannin content of red wines blends perfectly with pumpkin’s earthy flavors; hence, opt for full-bodied red wines such as Pinot Noir or Tawny Port. Additionally, Sherry or Late Harvest are excellent recommendations for white wine lovers.

5. Watch cooking times carefully: Pumpkin pie can easily become overcooked or undercooked, leaving you with a disappointing dessert outcome. To avoid this issue, continually check your pie during baking and remove it when the center only jiggles slightly when shaken.

6. Let your pie cool before slicing: Cutting into a hot pie can cause it to crumble apart on the plate, making it difficult to serve. Allow it to cool to room temperature before slicing it.

By following these simple but effective tips and adding some fantastic wine pairings to your dessert, you can enjoy a tasty pumpkin pie with wine recipe that’s perfect for any occasion – from Thanksgiving dinners to intimate family gatherings or festive celebrations!

Bottom Line

In conclusion, this pumpkin pie with wine recipe is the perfect dessert for any occasion. It’s easy to make, delicious, and offers unexpected flavors that will leave your guests wanting more. Whether it’s a classic pumpkin pie or a gingered version or even one with maple syrup, this recipe offers something for everyone.

Additionally, this recipe presents an opportunity for those who love wine to explore different pairing options. From tawny port to Pinot Noir, there are plenty of wine pairings that will complement the flavors of pumpkin pie.

So why not step out of your comfort zone and try this unique twist on a classic dessert? Not only will you impress your friends and family, but you’ll also get to enjoy the fantastic combination of food and wine. Remember to have fun with the variations and substitutions available according to your personal preferences!

With this recipe, you can enjoy traditional holiday flavors while adding an unexpected twist. No more boring pecan pies or basic desserts; it’s time to switch things up with this pumpkin pie with wine recipe. Bon appétit!

Pumpkin Pie With Wine

Pumpkin Pie With Wine Recipe

From Seasoned with Sun
No ratings yet
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Calories 380.7 kcal


  • 2 eggs
  • 1 1/2 cups cooked pumpkin
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup half-and-half
  • 3 tablespoons sherry wine
  • 1 unbaked pie shell


  • Beat eggs slightly and combine with all other ingredients.
  • Pour mixture into unbaked pie shell and bake for 10 minutes.
  • Reduce temperature to 350 and continue baking 30-40 minutes until filling is well set.

Add Your Own Notes


Serving: 129gCalories: 380.7kcalCarbohydrates: 53.5gProtein: 4.9gFat: 14gSaturated Fat: 4.5gCholesterol: 78mgSodium: 397.8mgFiber: 1.4gSugar: 36.2g
Keyword < 60 Mins, Dessert, Easy, Low Protein, Oven, Pie, Thanksgiving
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