Claudia Berrier'S Pumpkin Pie
Claudia Berrier's Pumpkin Pie offers a classic, creamy pumpkin flavor with warm spices, perfect for holiday gatherings or cozy dessert tables. Suitable for all pumpkin lovers.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into a 9-inch unbaked pie shell.
- Bake at 350°F until well done, about 1 hour.
Tips & Substitutions
For a creamier filling, consider using fresh pumpkin puree instead of canned. If you want a bit of texture, add some crushed pecans or walnuts to the filling. Adjust the spice mix based on your preference; a blend of cinnamon, nutmeg, and ginger works well. If you're out of Pet milk, regular milk or a dairy-free alternative can be used instead.
Serving Suggestions
Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Mrs. Williams Pound Cake for a festive dessert spread. For a savory balance, consider serving with a side of spiced nuts or a light salad to refresh the palate.
Storage & Reheating
To store leftover pumpkin pie, cover it with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. For longer storage, you can freeze the pie for up to 2 months. To reheat, let it thaw in the refrigerator overnight, then warm it in a preheated oven at 350°F for about 15-20 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Claudia Berrier'S Pumpkin Pie contains roughly 205 calories, with 5g protein, 48g carbohydrates, and 1g fat. It is an excellent source of vitamin C (50% of the Daily Value), dietary fiber (23% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 566mg per serving (25% 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 canned pumpkin for this recipe?
Yes, canned pumpkin works perfectly for this pie. Just ensure you use 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices. This will keep your pie's flavor balanced.
What can I substitute for Pet milk?
If you don't have Pet milk, you can use regular whole milk, evaporated milk, or a dairy-free alternative like almond or coconut milk. Just keep in mind that the flavor and richness may vary slightly based on the substitute you choose.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. It should have a slight jiggle but not be overly wobbly. The crust should also be golden brown.
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).