Cinnamon Pumpkin Pie
A creamy, spiced pumpkin pie with warm cinnamon and ginger flavors, perfect for fall gatherings or holiday desserts, offering a smooth filling in a flaky crust.
Ingredients
Instructions
- Beat the eggs with a wire whisk until well blended.
- Add the remaining ingredients and beat until thoroughly blended and smooth.
- Pour the mixture into an unbaked pie shell.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for an additional 35 minutes until the filling is set in the center and slightly puffed.
Tips & Substitutions
For a richer flavor, consider substituting the half and half with heavy cream. If you prefer a less sweet pie, reduce the sugar to 3/4 cup. Ensure you whisk the eggs thoroughly to create a smooth filling. If you're short on time, store-bought pie crust can be a convenient alternative, allowing you to focus on the delicious filling. This recipe is perfect for fall gatherings.
Serving Suggestions
Serve the cinnamon pumpkin pie with a dollop of whipped cream for added creaminess. It pairs beautifully with a hot cup of Cafe Au Lait, enhancing the warm spices. For a festive touch, sprinkle some cinnamon or nutmeg on top before serving. This pie also makes a wonderful dessert alongside Chewy Chocolate Meltaway Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm the entire pie in a preheated oven at 350°F for about 10-15 minutes. This will help restore its delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pumpkin Pie contains roughly 111 calories, with 2g protein, 22g carbohydrates, and 2g fat.
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?
Absolutely! If using fresh pumpkin, roast it until tender, then puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 16 oz. can. Just ensure it's well-drained to avoid excess moisture in the pie filling.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Once baked and cooled, cover it and store it in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before serving to enhance the flavors and texture.
What can I substitute for dark molasses?
If you don't have dark molasses, you can use light molasses or even honey as a substitute. However, keep in mind that the flavor will be slightly different. Brown sugar can also be used in place of molasses for sweetness, but the distinct flavor will change.
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).