Cornmeal Crust Pumpkin Pie
A flavorful pumpkin pie with a crunchy cornmeal crust and warm spices, perfect for autumn gatherings or holiday desserts, appealing to pumpkin lovers and comfort food fans.
Ingredients
Instructions
- Mix white sugar, brown sugar, and pumpkin pie spice in a small bowl.
- Beat eggs in a large bowl.
- Stir in pumpkin and the sugar and spice mixture.
- Gradually stir in evaporated milk.
- Pour the mixture into a pie shell that has been sprayed with Pam and coated with cornmeal on the bottom and sides.
- Bake in a preheated oven at 425°F for 15 minutes.
- Reduce oven temperature to 350°F.
- Bake for an additional 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the pie for 2 hours before serving.
Tips & Substitutions
For a crispier crust, consider blind baking the pie shell before adding the filling. You can substitute the evaporated milk with coconut milk for a dairy-free version. If you don't have pumpkin pie spice, a mix of cinnamon, nutmeg, and ginger works well. To enhance flavor, add a splash of vanilla extract to the pumpkin mixture.
Serving Suggestions
Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Aunt Kitty Pie for a festive dessert table. For a more savory option, consider a side of spiced nuts or a fresh green salad to balance the sweetness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also enjoy it cold, as the flavors develop further after sitting.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Crust Pumpkin Pie contains roughly 30 calories, with 0g protein, 6g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 496mg per serving (22% 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. Just roast and puree it until smooth. You'll need about 2 cups of pureed fresh pumpkin to replace one 15-ounce can of pumpkin puree. Be sure to drain any excess moisture for the best consistency.
How can I tell when the pie is done baking?
The pie is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The filling will also appear set and slightly puffed. Keep an eye on the crust to prevent over-browning; you can cover the edges with foil if needed.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day ahead and store it in the refrigerator. Just let it cool completely before covering it. This allows the flavors to meld together, making it even more delicious when served.
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).