Classic Pumpkin Pie
A classic pumpkin pie featuring smooth pumpkin filling spiced with cinnamon and pumpkin pie spice, perfect for holiday gatherings or cozy dessert tables.
Ingredients
Instructions
- Preheat oven to 425°F.
- Combine eggs, pumpkin, brown sugar, molasses, salt, cinnamon, and pumpkin pie spice in a mixing bowl.
- Pour the mixture into the unbaked pie shell.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 45 minutes, or until a knife inserted in the middle comes out clean.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture in a food processor. You can substitute light molasses with honey or agave syrup for a different flavor profile. If you don't have pumpkin pie spice, mix 1/4 tsp. each of nutmeg and ginger with the cinnamon. For a gluten-free option, use a gluten-free pie crust. This recipe is a classic in American recipes.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. It pairs beautifully with Poppy Seed Cake With Cream Cheese Frosting for a delightful dessert spread. Consider adding a sprinkle of cinnamon on top for extra flavor and presentation.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered, for up to 3-4 days. To reheat, preheat your oven to 350°F and bake for about 15-20 minutes, or until warmed through. You can also enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Classic Pumpkin Pie contains roughly 429 calories, with 10g protein, 71g carbohydrates, and 16g fat. It is an excellent source of iron (65% of the Daily Value), calcium (37% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1208mg per serving (53% 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! Roast and puree a small sugar pumpkin, then measure out 16 oz. for the pie. The texture may vary slightly, but the flavor will be deliciously fresh.
What can I do if my pie crust is soggy?
To avoid a soggy crust, pre-bake the crust for 5-10 minutes before adding the filling. You can also brush the crust with a beaten egg before filling to create a barrier against moisture.
How can I tell when my pumpkin pie is done baking?
The pie is done when the edges are set and the center is slightly jiggly but not liquid. A knife inserted in the center should come out clean. Keep an eye on it to prevent overbaking.
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).