Aunt Virginia'S Pumpkin Pie
A classic pumpkin pie with warm spices and a flaky crust, perfect for holiday gatherings or cozy autumn desserts, offering rich pumpkin flavor balanced by cinnamon, nutmeg, and ginger.
Ingredients
Instructions
- Thicken 1 cup boiling milk with 1 1/2 tablespoons flour; cook until smooth.
- Add the mixture to sugar, baked or stewed pumpkin, egg yolks, salt, and spices; mix well.
- Beat the egg whites until stiff and gently fold into the pumpkin mixture.
- Pour into a pastry shell.
- Bake at 350°F for 40 to 45 minutes or until the pie puffs and is brown.
Tips & Substitutions
For a smoother filling, ensure the pumpkin is well-pureed. If you're out of flour, cornstarch can be a great substitute for thickening the milk. To enhance the spices, consider adding an extra dash of cinnamon or a hint of vanilla extract. If you prefer a less sweet pie, reduce the sugar by up to a third without compromising taste.
Serving Suggestions
Serve this delightful pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with Big Red Homemade Ice Cream, making a perfect dessert for fall gatherings or holiday dinners. Consider adding a sprinkle of extra nutmeg on top for a festive touch.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to four days. To reheat, preheat your oven to 350°F and warm the pie for about 10-15 minutes until heated through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Virginia'S Pumpkin Pie contains roughly 367 calories, with 5g protein, 53g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (28% of the Daily Value), and a good source of vitamin C and calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin is a convenient substitute and will save you time. Just ensure it is pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
What type of pastry shell works best?
A standard pie crust works wonderfully for this recipe. You can use a homemade or store-bought crust. For a twist, consider a graham cracker crust for added flavor and texture.
Is it possible to make this recipe dairy-free?
Yes! You can substitute the milk with a non-dairy alternative like almond milk or coconut milk. Just be mindful of the flavor differences, as they may slightly alter the overall taste of the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).