Eleanor'S Pumpkin Pie
Eleanor's Pumpkin Pie offers a creamy, spiced filling with rich pumpkin and warm spices, perfect for festive occasions and pumpkin lovers seeking a classic dessert.
Ingredients
Instructions
- Put pumpkin in a large bowl.
- Add sugar, beaten eggs, salt, and spices.
- Mix well.
- Add milk gradually and beat for two minutes.
- Pour the mixture into pie shells.
- Bake at 400°F for 15 minutes.
- Reduce temperature to 375°F and bake for about an hour or until a knife inserted comes out clean.
Tips & Substitutions
For a smoother filling, consider using canned pumpkin puree instead of fresh pumpkin. If you want to reduce the sugar, try using maple syrup as a natural sweetener. For a lighter version, substitute some of the half-and-half with skim milk or almond milk. Additionally, adding a pinch of nutmeg can enhance the flavor profile. Make sure to beat the mixture thoroughly to incorporate air for a fluffier pie.
Serving Suggestions
Serve Eleanor's Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Molasses Cookies for a delightful dessert spread. For a festive touch, sprinkle some cinnamon or nutmeg on top before serving. Consider offering a side of creamy Brussels sprouts for a savory contrast to the sweetness of the pie.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3-4 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. For best results, you can also reheat the whole pie in a 350°F oven for 10-15 minutes, covering the edges with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Eleanor'S Pumpkin Pie contains roughly 375 calories, with 6g protein, 73g carbohydrates, and 8g fat. It is an excellent source of vitamin C (37% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1737mg per serving (76% 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 a store-bought pie crust for this recipe?
Yes, using a store-bought pie crust is a convenient option that saves time. Just ensure it's thawed if frozen and follow the baking instructions on the package for best results. If you prefer a homemade crust, a simple butter pie crust can complement the filling beautifully.
What can I substitute for half-and-half in this recipe?
If you don't have half-and-half, you can substitute equal parts of whole milk and heavy cream. Alternatively, blend 3 parts whole milk with 1 part cream for a similar richness. For a lighter version, almond milk or coconut milk can also work, though the flavor will differ slightly.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center is slightly jiggly but not liquid. A knife inserted into the center should come out clean or with just a few moist crumbs. Keep an eye on the crust to prevent it from over-browning, especially during the second half of baking.
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).