Extra Sweet Pumpkin Pie
A rich, sweet pumpkin pie with warming spices, perfect for fall festivities and holiday gatherings, offering creamy texture and comforting flavors that appeal to all ages.
Ingredients
Instructions
- Preheat oven to 425°F.
- Beat eggs in a large bowl.
- Add sugar (or Splenda), salt, cinnamon, pumpkin pie spice, and condensed milk to the eggs and mix well.
- Stir in pumpkin until well combined.
- Gradually stir in evaporated milk until the mixture is smooth.
- Pour the mixture into the pie shell.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F.
- Bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Allow the pie to cool before serving, optionally with whipped cream.
Tips & Substitutions
For an extra creamy texture, use full-fat sweetened condensed milk and ensure all ingredients are at room temperature before mixing. If you prefer less sweetness, reduce the sugar or Splenda to 1/3 cup. For a gluten-free option, substitute the pie shell with a gluten-free version or a homemade almond flour crust. This recipe pairs wonderfully with whipped cream or a scoop of ice cream for added indulgence.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with whipped cream for a classic touch. It makes a perfect dessert for Thanksgiving or any fall gathering. Pair it with a warm beverage like spiced chai or cider for a comforting experience. For a unique twist, try serving it with a scoop of vanilla ice cream or a slice of Pumpkin Bread(Muffins) alongside.
Storage & Reheating
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for about 30 seconds or until warmed through. Alternatively, you can reheat the entire pie in a preheated oven at 350°F for about 10-15 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Extra Sweet Pumpkin Pie contains roughly 446 calories, with 9g protein, 84g carbohydrates, and 12g fat. It is an excellent source of iron (46% of the Daily Value), calcium (46% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1078mg per serving (47% 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, but you'll need to cook and puree it first. One medium pumpkin yields about 2 cups of pumpkin puree, which is equivalent to one 15 oz. can. Be sure to drain excess moisture to avoid a watery pie filling.
How do I know when the pie is done baking?
To check for doneness, insert a knife or toothpick into the center of the pie. If it comes out clean, the pie is ready. If there is any filling sticking to it, continue baking for another 5-10 minutes, checking frequently. The edges should be set while the center may slightly jiggle.
Can I make this pie ahead of time?
Absolutely! You can bake the pie a day or two before serving. Just allow it to cool completely, then cover it and refrigerate. Bring it to room temperature before serving, or reheat it slightly for a fresh taste. This makes it a perfect option for busy holiday preparations.
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).