Spiced Sugar-Cream Pie

Although it just became the official pie of the state of Indiana in 2009, Spiced Sugar-Cream Pie was first enjoyed by the Amish, who settled here in the 1800s. It was their pie of choice in the winter when the apple bins were empty.

slices of Spiced Sugar-Cream Pie dusted with powdered sugar
Photo: Dera Burreson
Hands On Time:
25 mins
Bake Time:
50 mins
Cool Time:
1 hrs
Chill Time:
2 hrs


  • 1 recipe Nut Pastry Shell

  • ¾ cup packed brown sugar

  • cup all-purpose flour

  • ¼ cup granulated sugar

  • ½ teaspoon freshly grated nutmeg or 1/4 tsp. ground nutmeg

  • ½ teaspoon ground cinnamon

  • Dash ground cloves (optional)

  • 2 ½ cup heavy cream

  • 1 vanilla bean, split lengthwise, or 1 tsp. vanilla

  • 1 recipe Sugar Sprinkle (optional)

Sugar Sprinkle

  • 1 tablespoon powdered sugar

  • teaspoon freshly ground nutmeg or a dash ground nutmeg

  • Dash ground cinnamon

Nut Pastry Shell

  • 1 ¼ cup all-purpose flour

  • ¼ cup pecans, finely ground

  • ½ teaspoon salt

  • ¼ cup shortening

  • ¼ cup butter, cut up

  • ¼ cup ice water


  1. Preheat oven to 350°F. Prepare Nut Pastry Shell. On a lightly floured surface use your hands to slightly flatten pastry ball. Roll pastry into a 12-inch circle. Line a 9-inch pie plate with pastry circle. Trim and flute edge. Do not prick pastry.

  2. For filling, in a large bowl combine next five ingredients (through cinnamon) and cloves (if using), breaking up clumps of brown sugar. Slowly whisk in cream. Scrape seeds from vanilla bean (if using). Whisk seeds or vanilla into filling. Pour filling into pastry shell. To prevent overbrowning, cover edge of pie with foil.

  3. Bake 25 minutes; remove foil. Bake 25 to 30 minutes more or until top is lightly browned and filling is bubbly across the surface (pie won't appear set but will firm up during cooling). Cool 1 hour on a wire rack.

  4. Cover and chill 2 to 24 hours or until set. Just before serving, sift Sugar Sprinkle over pie (if using).

Sugar Sprinkle

  1. In a small bowl combine powdered sugar, nutmeg, and cinnamon.

Nut Pastry Shell

  1. In a medium bowl stir together all-purpose flour; pecans, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 Tbsp. ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, gradually adding ice water (1/4 to 1/3 cup total) until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.

Nutrition Facts (per serving)

580 Calories
42g Fat
48g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 580
% Daily Value *
Total Fat 42g 54%
Saturated Fat 23g 115%
Cholesterol 100mg 33%
Sodium 218mg 9%
Total Carbohydrate 48g 17%
Total Sugars 29g
Protein 5g
Vitamin C 0.5mg 2%
Calcium 76mg 6%
Iron 1.5mg 8%
Potassium 143mg 3%
Fatty acids, total trans 1g
Folate, total 49.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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