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+ servings
slice of Apple cinnamon pumpkin pie with whipped cream on plate rib candy in background with pumpkin

Apple Cinnamon Pumpkin Pie Recipe

This is definitely not your grandma's pumpkin pie.
We take her traditional recipe and take your tastebuds on a new journey with our addition of our Rib Candy.
If you want to change up things a little when serving pumpkin pie, this is the recipe for you.
It does take time to make a pumpkin pie, so plan for the time in the kitchen. And always read the entire recipe before making it so that you don't get started and find you don't have an ingredient.
We know your whole crew will enjoy this one... even grandma will like it!
Prep Time 35 mins
Cook Time 55 mins
Course Dessert
Cuisine American, Holiday
Servings 8 servings
Calories 343 kcal


  • Pie pan
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Silicone spatula
  • Can opener


  • 2 cups pumpkin puree canned or fresh
  • ¾ cup milk
  • 1 cup light cream
  • 3 eggs beaten
  • ¼ cup Texas Pepper Jelly Apple Cinnamon Rib Candy Sweet
  • ½ cup brown sugar
  • ½ cup sugar
  • tsp ground cinnamon
  • ¼ tsp salt
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tbsp flour
  • 1 unbaked pie crust large


  • Preheat oven to 450° F.
  • In a small bowl, stir your dry ingredients together.
  • In a large bowl, beat your eggs. Add the rest of the ingredients in the above list except the pie crust.
  • Make sure all the ingredients are blended well.
  • Add the dry mixture into the large bowl of ingredients, stir until well blended. You can use a whisk or a blender on low for this. Don'tspeed it up too fast because it will splatter.
  • Pour the mixture into the pie shell. We like a deep-dish pie crust so that we don't have any extra pie filling.
  • Line a baking sheet with parchment paper to set the pumpkin pie in the oven. Makes for easy cleanup.
  • Bake for 10 minutes at 450° F. Reduce the temperature to350° F and bake for 45-60 minutes until the filling has “set” and the crust is nicely browned.
  • Your bake time can vary depending on the accuracy of your oven.
  • After 45 minutes, keep checking every five minutes or so. The toothpick test is usually pretty accurate for pie filling. You want the toothpick to come out clean. No runny liquid or gooey stuff sticking to it.
  • Let the pie cool on a cooling rack. You can chill it even further in the fridge if you desire. Be sure to use plastic wrap to cover a pumpkin pie until you are ready to serve it.
  • Once it's ready to serve dollop it with whipped cream. The touch of zingy spice from the Rib Candy, and the hint of apple in it, too, will turn your pumpkin pie from ordinary into spectacular.


You can always add a little extra something to the pie by using one of our other flavors of Rib Candy instead of the Apple Cinnamon we have in the actual recipe.
The nutritional values are based on an outside independent nutrition recipe analyzer tool through WP Recipe Maker


Calories: 343kcalCarbohydrates: 54gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 205mgPotassium: 237mgFiber: 3gSugar: 39gVitamin A: 9812IUVitamin C: 3mgCalcium: 82mgIron: 2mg
Keyword apple cinnamon, baking, custard pie, holiday dessert, holiday recipe, low sodium, pies, pumpkins, rib candy
Tried this recipe?Let us know how it was!