Spelt Pumpkin Pie for Halloween

This spelt pumpkin pie is a festive dessert perfect for Halloween parties and cozy fall gatherings. The nutty flavor of spelt flour adds depth to the flaky crust, while the creamy pumpkin filling brings classic autumn warmth.

It’s simple to prepare, comforting to serve, and makes a fun centerpiece for your spooky Halloween table. Whether you use fresh or canned pumpkin, this pie balances wholesome ingredients with seasonal sweetness.

Prep Time 25 mins

Cook Time 50 mins

Rest Time 30 mins

Total Time 1 hr 45 mins

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Servings: 8

Estimated Cost: 10

Calories: 320

Best Season: Fall

Dietary: Vegetarian

Description

A seasonal pumpkin pie with a spelt flour crust, rich pumpkin filling, and warm spices. Perfect for Halloween parties, fall treats, or any cozy gathering

Ingredients

For the crust:

1 ½ cups spelt flour
½ cup cold unsalted butter (cubed)
2 tbsp ice water (2-3)
1 tbsp sugar
Pinch of salt

For the filling:

2 cups pumpkin purée (fresh or canned)
½ cup brown sugar
2 large eggs (or flaxseed substitute for vegan)
¾ cup evaporated milk (or coconut milk for dairy-free)
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
Pinch of salt

Instructions

1
Preheat oven to 375°F (190°C).
2
In a bowl, combine spelt flour, sugar, and salt. Add butter cubes and rub until mixture resembles coarse crumbs.
3
Add ice water gradually and mix until dough holds together. Wrap and chill for 20 minutes.
4
Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim edges.
5
In another bowl, whisk pumpkin purée, sugar, eggs, milk, and spices until smooth.
6
Pour filling into the crust. Smooth the top with a spatula.
7
Bake for 45–50 minutes until filling is set and slightly puffed at the edges.
8
Cool completely before slicing. Serve with whipped cream or vanilla ice cream if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 7g35%
Cholesterol 65mg22%
Sodium 160mg7%
Potassium 260mg8%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 18g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitutions: Use coconut oil instead of butter for a vegan crust.
Storage: Store in the fridge for up to 4 days. Serve cold or lightly reheated.
Make ahead: Prepare crust the day before and refrigerate.

Keywords: pumpkin pie, spelt, Halloween dessert, fall treat, comfort food

Tips & Variations

Vegan option: Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg). Swap evaporated milk with coconut milk.
Extra flavor: Add a splash of vanilla extract or orange zest to the filling.
Decorative crust: Cut Halloween-themed shapes (like bats or pumpkins) from leftover dough and place on top before baking.

Conclusion

This spelt pumpkin pie is the perfect dessert for Halloween or any fall celebration. With its nutty crust and silky spiced filling, it’s both festive and satisfying. Try it at your next gathering and enjoy a wholesome twist on a seasonal favorite.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pumpkin-pie-for-halloween/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!