Auntie Annie'S Pumpkin Pie
Creamy pumpkin pie with warm spices, perfect for fall gatherings and dessert lovers seeking a rich, flavorful treat with a classic taste.
Ingredients
Instructions
- Blend together the pumpkin, milk, sugar, eggs, egg yolk, melted butter, cinnamon, ginger, cloves, and salt.
- Pour the mixture into your favorite pie crust.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 350°F and bake for an additional 45 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you don't have cloves, you can use a pinch of allspice or nutmeg for a different flavor profile. When blending, ensure the pumpkin is smooth to avoid lumps in the pie. For a spicier kick, increase the cinnamon slightly or add a dash of nutmeg. This recipe also works well with a pre-made crust if you're short on time.
Serving Suggestions
Serve your Auntie Annie's Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Ice Cream Punch for a festive touch. Consider offering a side of Mrs. Cook's Salad to balance the sweetness of the pie. This dish is perfect for Thanksgiving or any gathering, complementing savory dishes like Country Taters.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it with plastic wrap and refrigerate for up to 3 days. For longer storage, you can freeze the pie for up to a month. To reheat, thaw overnight in the fridge and warm in a preheated oven at 350°F until heated through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Auntie Annie'S Pumpkin Pie contains roughly 154 calories, with 3g protein, 31g carbohydrates, and 4g fat. It is an excellent source of vitamin C (23% of the Daily Value) and vitamin A (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1147mg per serving (50% of the Daily Value).
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?
Yes, you can use canned pumpkin puree as a time-saving alternative. Use the same amount, but be sure to choose 100% pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
What can I substitute for eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. For the egg yolk, you can use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water as a binding agent.
How can I tell when the pie is done baking?
The pie is done when the filling is set in the center but slightly jiggly. A knife inserted near the edge should come out clean. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
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).