Classic Pumpkin Pie with Quail Eggs
- Prep time: 15 minutes
- Cook time: 50–60 minutes
- Serves: 8
Lisa Dickie knows that the secret to the richest, creamiest pumpkin pie is in the eggs — and Spring Creek quail eggs deliver every time. Warm with cinnamon, ginger, and cloves, and deepened with a touch of molasses and candied ginger, this filling is everything a fall classic should be. Spicy, silky, and impossibly smooth, it’s the pie that earns a permanent spot on your Thanksgiving table. Follow @dickiescookingschool on Instagram for more recipes!
Ingredients
- 1 unbaked 9-inch pie crust
- 14 oz can pumpkin purée
- 8 Spring Creek quail eggs
- 3/4 cup brown sugar, packed
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tbsp molasses
- 2 tbsp candied ginger, minced
- 3/4 cup evaporated milk
- whipping cream
- 2 cups whipped cream
- 1 tbsp brown sugar
- of molasses, stirred in once soft peaks have formed
Filling
To serve
Optional — molasses whipped cream
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, whisk the quail eggs well. Add the brown sugar and molasses and whisk until smooth.
Add the cinnamon, ginger, cloves, nutmeg, salt, and candied ginger. Slowly whisk in the pumpkin purée until fully incorporated.
Whisk in the evaporated milk and whipping cream until the filling is smooth and evenly combined.
Pour the filling into the unbaked pie crust.
Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for a further 35–45 minutes, until the crust is golden brown and the filling is just set.
Remove from the oven and cool completely before topping with whipped cream. For the molasses whipped cream, stir in the brown sugar and a dash of molasses once soft peaks have formed.
