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Spicy Southern Pie has the texture of a chess pie and the spices of a pumpkin pie! It's super great for the holidays with ice cream or just about anytime.

Southern Spice Pie

My Southern Spice Pie is an Alabama version of Shoofly pie. This truly is a holiday pie! You get the best of all worlds with a chess pie filling and a cake-like crumble on the top.


  • 3/4 cup firmly packed light brown sugar
  • 1 cup all-purpose flour
  • 3 Tablespoons butter
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • pinch Kosher salt
  • 1/2 cup boiling water
  • 1/2 teaspoon baking soda
  • 1/2 cup Alaga Syrup
  • 1/2 cup Alaga Yellow Label
  • 1 1/2 teaspoon vanilla extract
  • 1 large egg lightly beaten
  • 1 9-inch pie shell


  • Preheat oven to 350 degrees.
  • In a food processor, pulse brown sugar, flour, butter, ground cloves, nutmeg, cinnamon, ginger, and salt until crumbly.
  • In a medium bowl, stir together boiling water and baking soda and allow to stand for 1 minute. In another bowl, stir together both syrups, vanilla, and the egg. Pour egg mixture into the baking soda and water.
  • Sprinkle half of the flour mixture over the bottom of the crust. Pour syrup mixture over the flour mixture. Sprinkle the remaining crumb mixture over the filling.
  • Bake for 40 to 45 minutes or until set. Remove from oven and cool on a cooling rack allowing it to completely. Serve with whipped cream.


Recipe Courtesy of Stacy Lyn’s GameandGarden.com.
Check out my book, Harvest, for more recipes!