Baked Pumpkin Pie
A creamy, spiced pumpkin pie with a low-fat crust, perfect for autumn gatherings or holiday desserts, offering warm cinnamon and ginger flavors in every bite.
Ingredients
Instructions
- Mix all filling ingredients except milk, dry milk, and egg whites.
- Add the remaining ingredients and beat until thoroughly mixed.
- Pour the filling into the unbaked pie crust.
- Bake at 400°F for 45 to 50 minutes until a knife inserted near the center comes out clean.
- Cool the pie and refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin instead of canned. If you want to cut down on sugar, you can substitute half of the brown sugar with maple syrup. To enhance spice flavors, feel free to add a pinch of nutmeg or allspice. Make sure to check the pie during baking; if the crust edges brown too quickly, cover them with foil to prevent burning.
Serving Suggestions
Serve the baked pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a side of spiced pecans or a warm cup of spiced chai. This classic dessert is perfect for autumn gatherings or holiday celebrations and can be enjoyed alongside other American recipes.
Storage & Reheating
Once cooled, cover the pie with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3 days. For reheating, place slices in a preheated oven at 350°F for about 10-15 minutes. This will help restore the crust’s crispness while warming the filling evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pumpkin Pie contains roughly 281 calories, with 4g protein, 56g carbohydrates, and 5g fat. It is an excellent source of vitamin A (48% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and vitamin C.
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 a different type of milk?
Yes, you can substitute skim milk with almond milk or coconut milk for a dairy-free option. Keep in mind that this may alter the flavor slightly, so choose a milk that complements pumpkin well. If using full-fat options, adjust the sugar content accordingly.
How can I tell when the pie is done?
The pumpkin pie is done when the filling is set and a knife inserted near the center comes out clean. The edges may puff slightly, and the center should have a slight jiggle. Be careful not to overbake, as this can lead to cracks in the filling.
Can I freeze the pumpkin pie?
Yes, you can freeze the baked pumpkin pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving, or reheat it directly in the oven.
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).