Easy Homemade Pumpkin Pie From Your Jack-O-Lantern
A creamy, spiced pumpkin pie with a flaky crust, perfect for autumn gatherings and holiday feasts, offering warm flavors of pumpkin and cinnamon in every bite.
Ingredients
Instructions
- Mix together the condensed milk, sugar, brown sugar, egg, and pumpkin pie spice.
- Add the prepared pumpkin to the mixture and blend well.
- Divide the filling evenly into two 9-inch pie shells.
- Bake at 350°F for 15 minutes.
Tips & Substitutions
For a smoother filling, ensure your prepared pumpkin is well-pureed. If you don't have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, and ginger. You can also use store-bought pie crusts if you're short on time. This recipe is versatile; try adding a splash of vanilla extract for extra flavor or using maple syrup in place of some sugar for a richer taste.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Tangy Applesauce Bars for a festive dessert platter. Consider adding a sprinkle of cinnamon on top for an extra touch. This pie is perfect for Thanksgiving or any autumn gathering, making it a great addition to your holiday table.
Storage & Reheating
To store leftovers, cover the pies with plastic wrap or aluminum foil and refrigerate for up to 4 days. To reheat, place slices in the microwave for 15-20 seconds or in a preheated oven at 350°F for about 10 minutes until warmed through. Enjoy the pie at room temperature or slightly warmed for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Homemade Pumpkin Pie From Your Jack-O-Lantern contains roughly 2070 calories, with 24g protein, 202g carbohydrates, and 133g fat. It is an excellent source of vitamin A (63% of the Daily Value), calcium (53% of the Daily Value), and protein (48% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1220mg 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! Simply roast your pumpkin until soft, scoop out the flesh, and mash or puree it until smooth. You will need about 2 cups of fresh pumpkin to match the canned amount. Just ensure it's well-drained and not too watery for the best pie texture.
What if I don't have shortening?
If you don’t have shortening, you can substitute it with unsalted butter or coconut oil in a 1:1 ratio. Keep in mind that this may slightly change the flavor and texture of your pie crust, but it will still yield delicious results. Just ensure the butter is cold for a flaky crust.
How do I know when the pie is done baking?
The pie is done when the filling is set but slightly jiggly in the center. It will continue to firm up as it cools. You can also insert a knife or toothpick into the center; if it comes out clean or with just a few moist crumbs, your pie is ready. Avoid overbaking to maintain a creamy texture.
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).