Best-Every Pumpkin Pie
A classic pumpkin pie featuring rich pumpkin flavor, warm spices, and creamy filling, perfect for holiday gatherings or cozy dessert tables, appealing to all pumpkin lovers.
Ingredients
Instructions
- Combine the eggs, pumpkin, sugar, salt, cinnamon, and ginger in a bowl; mix well.
- Pour the filling into the unbaked pie crusts.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Allow the pie to cool before serving.
Tips & Substitutions
For a smoother filling, blend the pumpkin with the other ingredients in a food processor. You can substitute pumpkin pie spice for the cinnamon and ginger if you have it on hand. If you're short on time, canned pumpkin puree works as a convenient alternative to roasting and mashing a fresh pumpkin.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added flavor. It pairs beautifully with Thanksgiving Cake and makes a delightful dessert for any fall gathering. Consider adding a sprinkle of nutmeg or cinnamon on top for an extra touch.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 4 days. For reheating, slice and warm individual pieces in the microwave for 20-30 seconds or in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Best-Every Pumpkin Pie contains roughly 592 calories, with 10g protein, 110g carbohydrates, and 13g fat. It is an excellent source of calcium (38% of the Daily Value), iron (36% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1411mg per serving (61% 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, fresh pumpkin can be used! Roast and mash the pumpkin until smooth, then measure out the equivalent of 29 oz. for this recipe. Just make sure to drain any excess liquid to avoid a watery filling.
How do I know when my pie is done?
The pie is done when a knife inserted near the center comes out clean. The filling should be set but may still have a slight jiggle as it will continue to firm up while cooling. Keep an eye on it during the last 10 minutes of baking.
Can I freeze the pumpkin pie?
Yes, you can freeze 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 in the refrigerator overnight before serving.
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).