Carnation Pumpkin Pie
Creamy pumpkin pie with warm spices offers a classic, comforting dessert perfect for holiday gatherings or cozy fall dinners, delighting with rich flavors and smooth texture.
Ingredients
Instructions
- Combine eggs, pumpkin, sugar, salt and spices in a mixing bowl.
- Gradually add evaporated milk and mix well.
- Pour the mixture into an unbaked 9-inch pie crust.
- Bake in a hot oven at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking for about 40 minutes or until a knife inserted near the center comes out clean.
- Cool before serving.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of cornstarch to the filling. You can substitute pumpkin with butternut squash for a slightly different flavor. If you prefer a sweeter pie, increase the sugar by 1/4 cup. Make sure to use fresh spices for the best flavor, and if you don't have Carnation milk, any evaporated milk will work as a substitute.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Gena'S Blueberry Muffins for a delightful brunch spread. Consider adding a sprinkle of cinnamon on top for an extra touch. This pie is perfect for fall gatherings or holiday celebrations.
Storage & Reheating
To store leftover pumpkin pie, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep for about 3-4 days. For longer storage, freeze the pie, wrapped securely, for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carnation Pumpkin Pie contains roughly 303 calories, with 4g protein, 33g carbohydrates, and 18g fat. It is a good source of dietary fiber (11% of the Daily Value), iron (11% of the Daily Value), and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 638mg per serving (28% 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. Make sure to roast and puree it until smooth. You will need about 2 cups of fresh pumpkin puree to replace the canned pumpkin in this recipe.
What can I do if my pie crust is too soggy?
If your pie crust turns out soggy, you can pre-bake it for 5-10 minutes before adding the filling. This helps set the crust and prevent it from absorbing too much moisture from the pumpkin filling.
How do I know when the pie is done?
The pie is done when the edges are set and a knife inserted near the center comes out clean. It may still have a slight jiggle in the center, but it will firm up as it cools.
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).