Famous Pumpkin Pie
A classic pumpkin pie with warm spices and creamy filling, perfect for holiday gatherings and cozy desserts. The rich pumpkin flavor combined with cinnamon, ginger, and cloves makes it a comforting treat for family and friends to enjoy during festive seasons.
Ingredients
Instructions
- Preheat oven to 425°F.
- Mix pumpkin, eggs, sugar, salt, cinnamon, ginger, and cloves in order given.
- Pour the mixture into an unbaked pie shell.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 45 minutes or until a knife inserted near the center comes out clean.
- Cool completely and garnish with whipped cream if desired.
Tips & Substitutions
For the best flavor, use fresh pumpkin puree or high-quality canned pumpkin. If you prefer a spicier kick, feel free to increase the cinnamon or ginger slightly. You can substitute the evaporated milk with coconut milk for a dairy-free version or use half-and-half for a richer taste. Ensure your pie shell is chilled before filling to prevent sogginess.
Serving Suggestions
This famous pumpkin pie is perfect for holiday gatherings and pairs beautifully with whipped cream or a scoop of vanilla ice cream. Serve it alongside a warm spiced apple cider or a slice of Pennsylvania Dutch Sugar Cakes for a delightful dessert spread. It’s a classic choice for Thanksgiving, but delicious any time of year.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered, for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can enjoy it cold or at room temperature, which some find enhances the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Famous Pumpkin Pie contains roughly 204 calories, with 4g protein, 43g carbohydrates, and 3g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 984mg per serving (43% 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! Make sure to cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin. It’s a great way to enhance the flavor and texture of your pie, but ensure you drain excess moisture to avoid a soggy crust.
What can I do if my pie crust is too soggy?
If your crust turns out soggy, you can pre-bake it for about 10 minutes before adding the filling. Another tip is to brush the crust with a beaten egg before filling it, which creates a barrier and helps keep it crisp during baking.
Is this recipe suitable for freezing?
Yes, you can freeze pumpkin pie! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving, and reheat gently if desired.
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).