Irene'S Pumpkin Pie
A creamy, spiced pumpkin pie topped with chopped pecans, perfect for fall gatherings and holiday celebrations, blending warm flavors with a smooth, delightful texture.
Ingredients
Instructions
- Mix pumpkin, ginger, cinnamon, and marshmallows in a double boiler until marshmallows melt.
- Allow the mixture to cool.
- Add the whipped cream a little at a time, folding gently to combine.
- Pour the mixture into a baked pie shell.
- Cover the top with finely chopped pecans and refrigerate for a couple of hours before serving.
Tips & Substitutions
For a smoother filling, ensure that the pumpkin is pureed well before mixing. You can substitute marshmallows with a mix of cream cheese and sugar if you prefer a less sweet pie. If you want to enhance the flavor, consider adding a pinch of nutmeg or a splash of vanilla extract. This pie is a delightful twist on traditional pumpkin pie recipes.
Serving Suggestions
Serve chilled with a dollop of extra whipped cream on top for added richness. This pie pairs beautifully with a warm cup of spiced chai or coffee. For a festive touch, consider serving it alongside Cora'S Jumbo Cookies for dessert or as part of an autumn-themed dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or until just warmed through. Avoid reheating the entire pie, as it can become soggy over time.
Nutrition & Diet Analysis (per serving)
Each serving of Irene'S Pumpkin Pie contains roughly 339 calories, with 7g protein, 58g carbohydrates, and 9g fat. It is an excellent source of vitamin A (89% of the Daily Value), iron (55% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 497mg per serving (22% 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 canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure to choose 100% pumpkin and not the spiced pie filling. Canned pumpkin is convenient and saves time, yielding excellent results.
What can I use instead of pecans?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts or even crushed graham crackers for a crunchy topping. Toasting the nuts slightly can enhance their flavor.
Is this recipe suitable for vegetarians?
Yes, this pumpkin pie is vegetarian-friendly as it contains no meat or animal-derived ingredients, aside from the whipped cream. To make it vegan, use a non-dairy whipped topping and ensure that the marshmallows are gelatin-free.
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).