Cumberland Mountain Pie(About 150 Years Old)
A nostalgic pumpkin pie with warm spices and creamy filling, perfect for autumn gatherings and family desserts that evoke traditional Southern flavors.
Ingredients
Instructions
- Line a pie tin with pastry.
- Prick the pastry with a fork.
- Bake in the oven at 450°F for 10 minutes.
- Remove from oven.
- Pour in the pumpkin filling.
- Bake at 325°F for 30 minutes until set.
Tips & Substitutions
For a richer flavor, consider using freshly roasted pumpkin instead of canned. If you don’t have brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. Make sure to let the pie cool completely before slicing to ensure clean cuts. If you prefer a spicier flavor, feel free to increase the ginger or add a pinch of nutmeg.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This pie pairs beautifully with Pretty Potatoes as a side dish for a hearty meal. For a festive touch, garnish with toasted pumpkin seeds or a sprinkle of cinnamon before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave individual slices for about 30-45 seconds, but be cautious not to overheat as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cumberland Mountain Pie(About 150 Years Old) contains roughly 240 calories, with 1g protein, 53g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1334mg per serving (58% 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?
Absolutely! Fresh pumpkin can enhance the flavor and texture of your pie. Simply roast the pumpkin, scoop out the flesh, and mash it before using it in the recipe. This will give your Cumberland Mountain Pie a homemade touch that is worth the extra effort.
How can I make this recipe dairy-free?
You can easily make this pie dairy-free by substituting the milk with almond milk or coconut milk. Both alternatives will work well and maintain the pie's creamy texture. Just ensure to use a non-dairy pastry for the crust to keep the entire dish dairy-free.
What can I do if my pie is too watery?
If your pie filling turns out too watery, it might be due to excess moisture in the pumpkin. To remedy this, you can strain the pumpkin puree through a fine mesh sieve or cheesecloth to remove excess liquid before mixing it with other ingredients. This will help achieve a firmer filling.
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).