Autumn Pumpkin
A warm, spiced pumpkin pie with aromatic nutmeg, ginger, and cinnamon, perfect for fall gatherings and satisfying those craving a classic, comforting dessert.
Ingredients
Instructions
- Preheat oven to 375°F.
- Prepare an unbaked 9-inch pie shell.
- Mix all the ingredients with a wire whisk until smooth.
- Pour the mixture into the pie shell.
- Bake for 50 to 55 minutes.
- Let cool before serving.
Tips & Substitutions
For a smoother filling, blend the pumpkin and spices in a food processor instead of whisking by hand. If you don't have nutmeg, consider using allspice as a substitute. To enhance the flavor, add a splash of vanilla extract. If you prefer a healthier option, you can use low-fat sweetened condensed milk or even make your own sweetened pumpkin puree using fresh pumpkin.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Aunt Debbie'S Cracker Barrel Pie for an autumn dessert spread. For a festive touch, sprinkle some extra cinnamon or nutmeg on top before serving, and consider adding a side of spiced apple cider to enhance the seasonal flavors.
Storage & Reheating
To store leftovers, cover the cooled pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, freeze the pie by wrapping it tightly in plastic and then in foil, where it can last for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a preheated oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Autumn Pumpkin contains roughly 210 calories, with 5g protein, 34g carbohydrates, and 6g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1034mg per serving (45% 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! To do so, roast a sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. This will give you a fresher flavor, but make sure to measure out the equivalent of 1 3/4 cups after pureeing.
What can I substitute for sweetened condensed milk?
If you need a substitute for sweetened condensed milk, you can mix 1 cup of milk with 1/2 cup of granulated sugar, heating until dissolved. Alternatively, coconut milk can be used for a dairy-free option, but you may need to adjust the sweetness.
How do I know when the pie is done baking?
The pie is done when the filling is set around the edges and slightly jiggly in the center. A knife inserted into the center should come out clean or with just a few moist crumbs. Keep an eye on the crust to ensure it doesn’t over-brown.
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).