Grandma Hostetter'S Pumpkin Pie
A classic pumpkin pie with a creamy filling and warm cinnamon topping, perfect for holiday gatherings or cozy family desserts.
Ingredients
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine mashed pumpkin, cornstarch, beaten eggs, milk, sugar, salt, and vanilla. Mix well.
- Pour the filling into the unbaked pie shell.
- Bake at 400°F for 20 minutes.
- Reduce the temperature to 350°F and continue baking for another 20 minutes.
- Remove from oven and let cool slightly.
- Sprinkle cinnamon on top before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you prefer a gluten-free version, a gluten-free pie crust can easily replace the traditional one. Be sure to mix the filling thoroughly to avoid lumps from the cornstarch. Fresh pumpkin can be used, but canned pumpkin puree is convenient and delivers consistent results. For added flavor, a pinch of nutmeg or ginger can complement the cinnamon.
Serving Suggestions
Serve this delicious pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a warm beverage like spiced chai or apple cider. For a complete fall-themed meal, consider serving alongside Broccoli And Baby Carrots With Pecan-Crumb Topping for a colorful, seasonal side.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3 to 4 days. To reheat, place individual slices in the microwave for about 30 seconds to 1 minute or warm the whole pie in an oven set to 350°F for 10-15 minutes, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Hostetter'S Pumpkin Pie contains roughly 473 calories, with 7g protein, 74g carbohydrates, and 17g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (16% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1193mg per serving (52% 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 roast and mash it until smooth, as this will impact the texture of your pie. One medium sugar pumpkin will yield about 1 1/2 cups of puree, which is perfect for this recipe. Just ensure it is well-drained to avoid excess moisture.
How can I prevent my pie from cracking?
To prevent cracking, avoid overmixing the filling and ensure that your oven temperature is not too high. Bake the pie until just set, and allow it to cool gradually. If you find the pie cracks, it’s still delicious and can be topped with whipped cream to disguise any imperfections.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day or two in advance. Just bake it, let it cool, and store it in the refrigerator. If you need to make it even further ahead, consider freezing the unbaked pie. Wrap it tightly and freeze, then bake from frozen, adding extra time as needed.
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).