It's the holidays, the festive season and a pumpkin pie is a rather traditional spicy and sweet dessert in quite a few countries around this time of the year.
Why? Well, besides from being delicious, here's another reason to indulge in every crumb of this sweet, spicy and yes... sexy dessert.

Okay, here it is....a surprising but sexcellent bit of knowledge about pumpkin pie before you start working up a sweat in the kitchen (and later in the boudoir?).
Apparently it has been quite scientifically proven that the smell of pumpkin pie increases penile blood flow by 40 percent! Well isn't that a yummy sexy surprise?
It's the spices, usually incorporated in a pumpkin pie that causes this delectability to be an aphrodisiac. We're talking cinnamon, nutmeg, cloves, ginger etc.
All deliciously heightening lustful feelings.

TIP: And if you don't wish to work up a sweat in the kitchen and bake a pumpkin pie first, but prefer to get it on without any delay, you can always try a hystoric mood elevating little trick and sprinkle 1 drop of cinnamon oil on the genitals. Rub it in for powerful sexual stimulation.

Now, without further ado, the recipe for a spicy, sexy, delicious pumpkin pie... a recipe for a steamy night ahead!


  • Put on your charming little apron -perhaps just wear some gorgeous spicy lingerie underneath to set the mood just right-
  • 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 25g butter, melted
  • 175ml milk
  • 1 tbsp icing sugar


1..Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.

2.. Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.

3.. Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.

4.. Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

...And what about blindfolding him, spoonfeeding him and tickle those tastebuds, to heighten all other sensual senses too...


Images: Pinterest

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