Grandma'S Pumpkin Pie(Makes One 9-Inch Pie)
A classic pumpkin pie with warm spices and smooth filling, perfect for fall gatherings and holiday celebrations, appealing to both traditional and new dessert lovers.
Ingredients
Instructions
- Combine canned pumpkin, sugar, salt, ginger, nutmeg, and cinnamon in the order listed.
- Add slightly beaten eggs and milk; mix well.
- Pour the mixture into a 9-inch pastry-lined pie dish.
- Cover the crust with foil to prevent burning.
- Bake in a hot oven at 450°F for 10 minutes.
- Reduce oven temperature to 350°F and bake for an additional 30 minutes or until the filling is firm and a knife comes out clean.
- Allow the pie to cool before serving.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture with an electric mixer. You can substitute brown sugar for white sugar for a richer flavor. If you don't have nutmeg, you can use allspice as a substitute. To make it lighter, consider using evaporated milk instead of regular milk. This recipe pairs beautifully with Grandma'S Good Cream Cookies for a delightful dessert spread.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. It pairs wonderfully with a cup of coffee or spiced chai. For a festive twist, consider serving it alongside Face Toast(From Kinder-Krunchies) for a sweet brunch option. A sprinkle of cinnamon on top adds an extra layer of flavor.
Storage & Reheating
Once cooled, cover the pumpkin pie with plastic wrap or aluminum foil and store it in the refrigerator. It can last for up to 3-4 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm the whole pie in a 350°F oven for about 10-15 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Pumpkin Pie(Makes One 9-Inch Pie) contains roughly 205 calories, with 3g protein, 39g carbohydrates, and 4g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1135mg per serving (49% 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 for this recipe. Remember to drain any excess moisture to avoid a soggy pie.
What can I do if my pie crust gets too brown?
If your pie crust starts to brown too quickly, cover the edges with aluminum foil during baking. This will help prevent burning while allowing the filling to cook thoroughly. Make sure to check the pie regularly after reducing the temperature.
How can I tell when the pie is done baking?
The pie is done when the filling is firm and a knife inserted in the center comes out clean. It should have a slight jiggle, but not be liquid. Allowing it to cool completely will help it set further.
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).