Easy Pumpkin Pies
Creamy pumpkin filling with vanilla pudding and warm spices makes these pies a delightful treat for fall gatherings and holiday celebrations. Perfect for pumpkin lovers.
Ingredients
Instructions
- Preheat oven to 350°F.
- Place 2 pie crusts in the oven and brown for about 7 minutes.
- Melt margarine, then mix in eggs and sugar.
- Add milk, pudding, spice, and pumpkin; mix well.
- Pour the filling into the pre-baked pie shells.
- Bake at 350°F for 30 minutes until set.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute the margarine with butter for a creamier texture. If you don't have pumpkin pie spice, a mix of cinnamon and nutmeg can work in a pinch. Make sure to mix the filling thoroughly to avoid lumps and ensure an even texture.
Serving Suggestions
Serve the pumpkin pies with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. They pair beautifully with a side of Tidewater Poppy Seed Slaw(12 Servings) for a balanced meal. Consider garnishing with a sprinkle of additional pumpkin pie spice for visual appeal and added flavor.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It should last for about 3 to 4 days. To reheat, place slices in the microwave for about 15-20 seconds or in the oven at 350°F until warmed through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Pumpkin Pies contains roughly 342 calories, with 5g protein, 53g carbohydrates, and 15g fat. It is an excellent source of vitamin C (25% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g of dietary fiber toward your daily target.
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, but it requires more preparation. You'll need to cook and puree the pumpkin until smooth. One 15-ounce can of pumpkin is equivalent to about 2 cups of fresh pumpkin puree. Make sure to remove excess moisture to ensure the filling sets properly.
What if I don't have instant vanilla pudding?
If you don't have instant vanilla pudding, you can make a homemade custard using milk, sugar, and cornstarch. However, this will require additional cooking time. Alternatively, you can use another flavor of instant pudding, like butterscotch, to add a unique twist to your pumpkin pies.
Can I freeze the pumpkin pies?
Yes, you can freeze the pumpkin pies before baking. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to bake, thaw in the refrigerator overnight and then bake as directed. Note that the texture may slightly change after freezing.
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).