Perfect Pumpkin Pie
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Pumpkin pie: seemingly simple, yet often a challenge! This recipe promises success with a buttery, flaky crust and a delicately spiced, smooth pumpkin filling that stays perfect—no unsightly cracks!—as it cools.
For such a seemingly simple dessert, pumpkin pie can be tricky to get right. Over the years, I’ve tested at least a dozen recipes and have encountered every pitfall: fillings that won’t set, unsightly cracks, and soggy crusts. Whoever coined the term “easy as pie” had obviously never baked a pumpkin pie! Part of the challenge with pumpkin pie is that there are a lot of variables. First, there’s the type of pan you use: ceramic, glass, and metal all behave differently. Second, no homemade pie crust is ever the same. Finally, similar to cheesecake or flan, pumpkin pie filling is a custard, which means you have to remove it from the oven while it’s still a little jiggly, which makes it difficult to gauge doneness. Take it out too early and it never sets up; cook it too long and it cracks down the center. Sometimes, even perfect timing doesn’t prevent that dreaded crack!
“I’ve been baking pumpkin pie for what seems like an eternity. The custard always cracks. Not this time. And, not only does the the pie look great, its absolutely delicious! Thank you.”
In this foolproof recipe, I use my favorite homemade pie crust, which is deliciously buttery and easy to work with. To avoid a soggy crust, I blind bake it until it’s thoroughly dry before adding the filling. To prevent those unsightly cracks in the filling, I’ve tweaked the traditional recipe: a bit of flour for stability, replacing some whole eggs with yolks for richness, and baking at a low temperature for even cooking. The result? A perfect pumpkin pie that’s forgiving, even if you leave it in the oven a tad too long.
What you’ll need to make Pumpkin pie
Step-by-Step Instructions
Step 1: Blind Bake The Pie Crust
If using a homemade crust, roll it out and fit it snugly into a 9-inch deep dish pie pan, then chill for at least 30 minutes. Meanwhile, preheat the oven to 375°F. Remove the pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven).
Cover the crust with a piece of parchment paper and fill it about three-quarters full with dried beans or pie weights.
Bake for 20 minutes. Take the crust out of the oven and remove the parchment paper and beans/pie weights.
Bake for another 15 to 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, taking care not to puncture it. Reduce the oven temperature to 325°F.
If using a store-bought crust, simply follow the blind-baking instructions on the package.
Step 3: Make The Filling
While the crust finishes cooking, combine the pumpkin pie filling ingredients in a large bowl.
Whisk until smooth.
Step 4: Bake the Pumpkin Pie
Pour the filling into the pre-baked crust.
Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. The pie will look a little puffed when it comes out of the oven, but it will settle as it cools.
Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve. Enjoy!
Video Tutorial
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“This is my new go-to pumpkin pie! I was a bit skeptical of the black pepper, but decided to include it, and to follow the recipe exactly…This pie is absolutely delicious, not too sweet, not too spicy, just perfect!”
Perfect Pumpkin Pie
Pumpkin pie: seemingly simple, yet often a challenge! This recipe promises success with a buttery, flaky crust and a delicately spiced, smooth pumpkin filling that stays perfect—no unsightly cracks!—as it cools.
Ingredients
- 1 Homemade Pie Crust or 9-inch deep-dish frozen pie crust shell (thawed)
- 1 (15-oz) can pure pumpkin (about 1¾ cups)
- 1 large egg
- 3 large eggs yolks
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground black pepper
- 1¼ cups evaporated milk (you'll need one 12-oz can but you won't use all of it)
Instructions
Blind Bake the Crust
- For homemade crust: Roll out the dough and gently fit it into a (9-inch) deep-dish pie pan, ensuring it's snug against the pan's edges and bottom. Chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 375°F and set an oven rack in the middle position. Remove the chilled pie crust from the refrigerator and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill about three-quarters full with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise (this will protect the edges from getting too dark). Bake for another 15 to 20 minutes, until the dough is dry and lightly golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don't throw it away; you may need it again.
- For frozen crust: Follow the instructions for blind-baking on the package.
- After blind-baking the crust, reduce the oven temperature to 325°F.
Make the Filling
- In a large bowl, combine the pumpkin, egg, egg yolks, granulated sugar, brown sugar, flour, salt, cinnamon, ginger, nutmeg, cloves, pepper, and evaporated milk. Whisk until smooth, then pour the filling into the pre-baked crust.
- Bake the pie for 50 to 60 minutes (at 325°F), until the filling is just set. It should look dry around the edges, but the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it's browning too quickly, tent the edges with foil strips. Let the pie cool on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.
- Make Ahead: Pumpkin pie can be made one day ahead of time and refrigerated.
- Freezer-Friendly Instructions: The dough can be made ahead, wrapped in plastic, and refrigerated for up to 2 days, or frozen for up to 1 month. If you freeze it, thaw it overnight in the refrigerator. The pie can be frozen after baking for up to 1 month. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
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- Per serving (10 servings)
- Calories: 335
- Fat: 15g
- Saturated fat: 8g
- Carbohydrates: 45g
- Sugar: 27g
- Fiber: 2g
- Protein: 6g
- Sodium: 287mg
- Cholesterol: 103mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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this is the best pumpkin pie i’ve ever had. everytime i make it( which is at least once a month) i get outstanding compliments. never again will you look for another pumpkin pie recipe.
This is the first pumpkin pie I have ever made and, I have to say, the most delicious pumpkin pie I have ever tasted! Thank you for a winning recipe. This was a hit!
This is my go-to recipe every Thanksgiving! Comes out perfect every year!!
I’d like to use freshly grated nutmeg. Should the amount be reduced?
Hi Maret, I’d suggest about 1 – 1.5 tsp. fresh nutmeg. Hope you enjoy!
Hello! I’ve made this pie three times now, they’ve all turned out very good. I’ll be making it again for Christmas. Thank you for the wonderful recipe.
I’m also planning on making mini pies (5” aluminum pie tin) for My coworkers, any idea on how many mini pies I can get from your recipe?
Hi Dawn, glad you enjoyed this enough to make it for your co-workers. I would guesstimate that you’d be two 5-inch pies from this.
Taste of the pie filling was good, but cooking time was way off. Baking a crust for 40 minutes is too long, then baking the whole pie for an additional 60 minutes was way too much time. The pie did not set after 60 minutes , I had to bake my pie an additional 45 minutes. So a total of 2.25 hours is too much time to bake a pie. Very disappointed, the crust was overbaked .
flavor was good-but cooking time was way off- first one was very undercooked using recommended time and oven temperature, second was was better using libby’s pumpkin pie cooking time! 325 degrees does not work!
Help! Can I use half & half instead of evap milk?
Hi Annie, It should work, although I can’t guarantee the top won’t crack (if it does, whipped cream will solve the problem!).
I have never made a pie from scratch since I always thought it was easier just to buy the frozen crust but boy am I glad I took a chance with this recipe! It was so easy to make and came out not only beautiful but it tasted amazing! Everyone was saying how good it was and how flaky the crust was, they just couldn’t believe I made it. I also made the perfect apple pie and that was just mind blowing! I just made the tres leche cake and thats soaking as we speak. I love every recipe i try from Jennifer! AMAZING! I wish I could rate it higher than the 5 stars!
I have been cooking/baking for my entire life, 50+ years. I followed your recipe exactly as you wrote it. Pie weights and all. While the flavor of this pie was very good, the texture not and crust hard. Adding the two tablespoons of flour to the filling causes it to be too thick and not a creamy consistency as one would expect in pumpkin pie. It is like adding too much flour to making gravy; it goes from gravy to pudding. It did solve any cracking problems, but it ruined the consistency and creaminess of the pie. I would rather have some cracking and just cover it with whipped cream and yet it be smooth and creamy as it should. Also, an all shortening based pie crust is much lighter and flakier than most all butter. Then you had us bake the crust first for 40 minutes, then another 60 with the filling. That is nearly two hours. The crust was light golden for me, as I covered the ends with foil, but all that heat from baking for so long made it hard as a rock. My pie looked exactly like yours, I even had the same pie plate, but I was embarrassed on the end result for my guests. It was not creamy like pumpkin pie should be, and the crust was hard. Honestly, it was the worst pumpkin pie I ever had.
Whatever you say. Over 100 people disagree with you, including me, so maybe you should question your “50+ years” of cooking experience.
What’s the deal? This has always been a place where cooks could freely express different experiences and opinions without getting put down in return. Let’s keep this a friendly place where we can enjoy each other’s company.
This definitely is the Perfect Pumpkin Pie! I first made it for a work potluck Thanksgiving and, afterward, people stopped by my office to say how good it was. One person even asked if I’d make another one for her Thanksgiving dinner!
I did make 1 intentional change though – I cut the sugars in half and it still turned out amazing. One unintentional change was that I didn’t have quite enough ginger and was completely out of nutmeg – and it was amazing!
Thank you for creating such a delicious pumpkin pie recipe!
Would this recipe work with fresh pie pumpkin? If so, should it be the same measurement as the canned (15 oz.) once you’ve steamed, peeled, and puréed it?
Hi Christopher, A few readers have commented that they’ve used fresh pumpkin successfully, but I’ve never prepared it that way. If you use it, you’d need the same amount as the canned. Please let me know how it turns out if you try it!
I made this recipe for Thanksgiving and it really is the most Perfect Pie Recipe that I’ve ever had. Thank you for sharing!
This is amazing! My first pie in 10 years and it came out perfect!
I did add more 2-3 tbsp more water than the recipe suggested, but that might be because I followed it loosely in the beginning, going by feel rather than always letter.
Thank you Jenn!
Everyone in my family raved about this pie. The crust was delicious and the custard savory and not too sweet. I thought I should’ve baked it longer since the center seemed a bit loose when I cut into it. It was definitely a Pinterest-pretty pie. Thanks for sharing!
Can you use a kitchen aid mixer instead of a food processor?
Hi Melinda, I wouldn’t recommend a mixer, but it’s perfectly fine to cut in the butter and shortening into the flour mixture by hand. Hope you enjoy!
We are a family of bakers and expectations are always high for the dessert table at Thanksgiving. This pumpkin pie turned out perfectly and was a huge hit–I’m now the designated pumpkin pie-maker thanks to this recipe!
If I could rate this a million stars, I would!!! This was the best dessert I’ve ever tasted. I am not a baker and am just now (at 24) slowly starting to cook and this was my first attempt at a pie. It came out perfect. Everyone loved it and there was nothing left for the next day. I’m almost afraid to try it again because I’m worried it won’t come out perfect like it did yesterday! Thank you for all your work on this, I’m so glad I chose your recipe over the literal thousands out there. And thanks for making me feel like a real baker!!
Jenn, you’re Perfect Pumpkin Pie is the absolute best. I never left a review when I first tried your recipe because I never usually do, even on recipes I absolutely love but I decided I needed to on this one. I have a pumpkin pie baking in the oven right now as we speak in the middle of July where the weather here is 100+ degrees outside and baking shouldn’t even be an option. I’ve been using your recipe for the last few years and get raves about it from everyone. My co workers have even asked me to bake a few pies because they want to buy my baked goods. I always refuse as I only enjoy baking for my own personal delight and not for profit. My fiancée also thinks I’m nuts for making pumpkin pie in March, & July. I can’t help it. It’s the best pumpkin pie I’ve ever made and ever tasted. I’ve shared your recipe with friends and co-workers as well. Other reviewers who think the crust is too hard or the custard isn’t smooth enough, get over your exaggerated claims of being a pumpkin pie connoisseur because this recipe is PERFECT! Thanks again!
So glad you enjoy it May — thanks for taking the time to leave a review! 🙂
This is now my favorite pumpkin pie recipe and my favorite site for no fail recipes. The crust turned out great and the pie looked beautiful! (No cracks!!). It took longer to bake by about 10 minutes.
Five stars!! This pie was a hit for thanksgiving! My guests raced over the flavor, and it was easy to make. You will need a deep dish pan however. My creation yielded two normal pie crusts, which was fine by me!
This pie was fabulous. I am not a baker but I followed it exactly. It took longer to bake but possibly due to my ceramic plate. I’m making it again because it was such a hit!!
The most delicious pie recipe ever.
I just served this for Thanksgiving dinner dessert. Bar none, my guests said this was the best pumpkin pie they had ever had. A guest who has worked with Jacques Pépin in the past said it was the best she’d ever eaten! It came out as a perfectly light delicious custard with an incredibly deep flavor. Brava!
I made your perfect pumpkin pie recipe for turkey day today and I have to say it is EVERYTHING you said it was!! I’m a 63 year old male and made a bunch of pumpkin pies over the years. Growing up dad always made pies, Ma made everything else. Ma lacked patience I found….pies are NOT easy first few times, but you get a feel for it. Dad showed me how at age 14 and I’ve been baking/cooking ever since. I like your food processor dough and at the point you said Trust me, it looks wrong, but it will form into a ball…..of course I trusted you, chuckling to myself thinking this is real different, I’ll bet it’s going to be incredible…..and dang Jenn, I dumped it out of processor onto my board and darned if the pile of crumbs didn’t form right up into a ball, just like you said. I wrapped it & fridged overnight….finished it today…..noticed the marbling, just like you said…and the custard was so simple and SO FLAVORFUL…I THOUGHT your spice mix really brought out the pumpkin flavor, some recipes over power the delicate pumpkin but yours made it shine through! Took it out of oven just like you said, center slightly jiggles! It cooled all afternoon and was the PERFECT DESSERT for today’s feast!!! It setup just like you said, and NO CRACKS….mine usually had the infamous crack….. Your recipe is truly a keeper!!! EXCELLENT WORK perfecting this traditional but tricky pie! Thanks for all your hard work experimenting to perfect this recipe!!! I was so pleased with your recipe I’ve already shared it with my great pie making sister-in-law. So Jenn I just wanted to say THANK YOU for the recipe and all your hard work perfecting it!!!
THANK YOU JENN‼️
Just have to say….nailed it! This was the perfect pumpkin pie and I appreciate all of the work you put in perfecting it! It had great taste, a wonderful texture, awesome flavor and yes…no cracks! Thank you for sharing! 🙂
Huge hit at Thanksgiving! Some friends wanted to know how big the pie pumpkin was that I used! They were shocked to find out the truth. The spices are wonderful and the texture was magnificent! I made it exactly as written.
Thank you Jenn…for helping me make my first pumpkin pie. I’m also making your mashed potatoes, sweet potato casserole and your cranberry sauce is already chilling. Happy Thanksgiving to you and your family.
Thanks Amy – Hope you and your family have a wonderful Thanksgiving! 💗
I made this the day before Thanksgiving, and my sister and husband wanted a piece. The two of them said unequivocally, this was the absolute best pumpkin pie they’d ever eaten. My sister fancies herself a connoisseur of pumpkin pie, so this is high praise. In fact, she wanted me to print the recipe, so she could laminate it, and I’d be sure not to lose it. Thank you!
Timing was off for me, I had to cook it for an extra 30 minutes. Smells amazing though and can’t wait to cut into it on Thanksgiving!
I made your perfect pumpkin pie recipe today. I followed your recipe exactly and was so delighted with the outcome. The crust was buttery and golden and the filling was delicious. This will be my go-to pumpkin pie recipe forever. Love it! Thank you so much!!!
It is Wednesday night, Thanksgiving Eve, and this pie is half-eaten! I gave permission to “taste” it while it was still warm. Oh my, this is the best pumpkin pie I’ve ever made and/or tasted. I’ve been cooking Thanksgiving dinners for fifty years, so I’ve tried tons of recipes. I don’t even care for pumpkin pie, but the texture and flavors of this are just fantastic. To be honest, I had already made my favorite pie crust and frozen it, but it’s quite similar to the one in this recipe. My son immediately commented on the slightly different flavor of the spices, and he and my husband agreed that this is by far the best. I’m so glad I tried it and plan to make it again for Christmas. Thank you so much for sharing it!
Hi Jenn! This looks delicious! This is my first attempt at making pie. The only pie pan I could find was a dark metal deep dish pan. Would you adjust anything about the cooking times for a dark coated metal pan?
Hi Ruby, It should work fine as is. Enjoy!
I followed the recipe but I the timing was way off. I had to keep the pie in the over for 2 hours on 325degrees. I am still not sure if it is set. The crust looks great, but not sure why it took over 2 hours to cook.
About to try this recipe. Have you had anyone substitute coconut oil for the shortening? I’m not a fan of it, so I don’t have any.
Thank you,
Laura
I haven’t tried it, Laura, but I would just use more butter if you don’t have shortening. Hope that helps!
Hi Jenn, I’m dairy-free, so do you think I could substitute almond milk for the evaporated milk? Thank you!
Hi Jessica, I haven’t tried it so I can’t say for sure if the pie would bake up perfectly but I think it would work.
I apologize if this question was already asked but I use a frozen pie crust that states for filling pie like pumpkin pie, it does not have to be baked first. Should I follow the directions as indicated on the frozen pie crust or should I still blind bake the crust? Also, which oven setting would you suggest that the pie be baked at, convection bake or regular bake? Thank you!
Hi Eve, I would still blind bake the crust first to dry it out – 10 to 15 minutes at 350 should do it. I’d use the regular oven setting. Hope that helps!
Hi,
Looks YUMMY! Question: Does this custard recipe fit into a regular store bought pie crust? I don’t have a pie dish and was making my apple pie for Thanksgiving in a skillet.
Thank you, Heidi
Hi Heidi, Is it a deep dish pie crust?
This sounds so delicious!!! But I don’t have a food processor, can I use a blender instead?
Hi Catie, no problem – If you don’t have a food processor, I actually recommend cutting in the butter and shortening by hand or with your pastry cutter. Hope that helps!
Question: Your recipe says to follow the instructions on the package for blind baking a store-bought crust. I have a Pillsbury refrigerated crust — the kind that you unroll and put in the pie plate. The package says for a 1 crust pie, such as pumpkin, to NOT prick the bottom and sides; to bake as directed in the recipe. So, does this mean I just follow your instructions for blind baking, i.e. to use the pie weights, etc? Thanks in advance.
Hi Sue, I just looked at those directions online and see how that can be confusing. I would not prick it (as per their instructions) but I would blind bake it according to their instructions for a ice cream or pudding filling (not lined with pie weights for about 10 minutes), then fill the pie and proceed with my recipe. Be sure to cover the edge of the crust with strips of foil after the first 15 to 20 minutes of baking as they advise. Hope that makes sense!
I tried your recipe and it worked like a charm— best pumpkin pie I’ve made yet!
In the oven my pie filling puffed up like a soufflé and then fell causing the filling to have a several ripples in it. I followed the recipe perfectly but can’t figure out what went wrong. Could it be an issue with my oven temperature? If so should I try a lower baking temperature?
Hi Pawan, Because of the eggs, it’s typical for it to puff up and then deflate a little, so a little wrinkling around the edges is normal. I wouldn’t suggest baking it at a lower temp as this one is already baked at a fairly low temperature. You may want to check your oven temp. Here are some tips for doing that.
Can I make the pie crust the day before then fill & cook in crust
I am concerned about putting the glass pie plate in freezer then in a hot oven, will it crack?
I’ve made this many times and haven’t had a problem with the pie plate cracking, but your method should work. Enjoy!
Hello! I’m excited to try this pie recipe, I do have a couple of questions though. I don’t think my 9 inch pie plate is deep dish, are there any alterations I should make? Also I do not have a food processor, and generally make my crust with a cutter or in the vitamix. Any tips for executing that well? Thank you!
Hi Katherine, you can use a regular pie plate for this — you will just have some leftover filling and crust. And regarding the crust, it’s perfectly fine to cut in the butter and shortening by hand or with your pastry cutter. Hope you enjoy!
I just notice that my deep dish pie pan is 9.5 inches. Do I make more filling and dough?
Hi Janet, That’s what I use so no worries!
One more question can I freeze the pie crust until I use it for thanksgiving or does the taste and texture chance. Thank you so much for the fast response. I hope you are having a great day.
Sure, that’s fine. 🙂
I double checked all of my dough ingredients but it tastes very salty. I only used 1/2 tsp as the recipe calls for and unsalted butter so I’m not sure why. I’m hoping when I bake it this week with the filling that it balances out. We shall see! I always taste the doughs I use for pies and tarts and this one was salty by comparison.
Hmmm — Please let me know how it turns out, Ruth!
I’ve been thinking about making your perfect filling but, rather than putting it into a pie crust, using an ovenproof baking dish instead. Do you think it would work? And could it be frozen?
Thanks so much.
Sure, Mary – I’d use an 8-inch square (or equivalent) dish and, yes, I do think you could freeze it.
Thanks a million, and Happy Thanksgiving to you and your family. And thanks for all the wonderful and new go-to recipes. I love your book and your blog.
Hi Jenn!
I have seen in some recipes that they say to heat the pumpkin and spices on the stove prior to adding the evaporated milk and putting it in the pie. They say it gives it a more “real pumpkin” taste and enhances its blend with the spices. Would you recommend doing this? Thanks!!
Hi Tara, I don’t think it’s necessary here but it certainly won’t hurt if you want to give it a shot. I’d love to know how it turns out if you try it that way. 🙂
Hi! I live in Colorado and was wondering if you have any recommended changes for high altitude baking? Looking forward to trying this recipe!
Hi Elsie, I don’t have any experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. Hope you enjoy if you make it!
Can I use all spice instead of nutmeg?
Sure, Nat – that’s fine.
Jenn,
Can we make this pie a day before and if so, should we store it in the fridge or at room temperature? Thanks!
Sure, Mary. I’d refrigerate it and then bring to room temperature before serving.
Is it ok to substitute butternut squash purée for the pumpkin?
Hi Debbie, I haven’t tried it but it should work. Please let me know how it turns out if you try it.
Thank you for this beautiful recipe, Jenn! I am such a huge fan of yours.
I have a 9″ x 2.5″ deep-dish pie plate. Should I make 1.5x the filling recipe and cook longer? Will I need more dough also?
Thank you in advance!
Hi Lisa, The recipe actually calls for a deep-dish pie plate so you’re good to go. 🙂
Excellent! Thank you so much! I’ll come back with additional comments and stars once we’ve devoured it! 😁
Hi Jenn,
Looking forward to trying this recipe. Don’t know if you remember me, I did your hair and makeup a few years ago for a shoot at your house. Hope you have a great holiday.
Roosevelt
Of course I remember you, Roosevelt! How nice to hear from you! Hope you love the pie. 🙂
I want to make this for Thanksgiving! It looks delicious. How much pumpkin pie spice can be used to replace all the spices(cinnamon,ginger,nutmeg,cloves)?
Hi, You’d need a total of 2 3/4 tsp. Just make sure you still add the pepper that the recipe calls for. Enjoy!