Kathleen'S Light Pumpkin Pie
Kathleen's Light Pumpkin Pie offers a creamy, spiced pumpkin flavor with a delicate texture, perfect for holiday gatherings or a comforting dessert for any occasion.
Ingredients
Instructions
- Beat the eggs, then combine with pumpkin, sugar, milk, salt, and vanilla.
- Pour the mixture into unbaked pie shells.
- Sprinkle the tops with cinnamon.
- Bake for 5 minutes at 450°F.
- Reduce the heat to 350°F or 375°F and bake approximately 40 minutes until set.
Tips & Substitutions
For a lighter version of Kathleen's Light Pumpkin Pie, consider using unsweetened almond milk or a sugar substitute. If your pumpkin is too watery, strain it through a cheesecloth to achieve the right consistency. Adding a pinch of nutmeg can enhance the flavor profile. Ensure your eggs are at room temperature for better mixing.
Serving Suggestions
Serve Kathleen's Light Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a warm cup of spiced chai or coffee. Consider accompanying it with a simple green salad or some roasted vegetables for a balanced meal.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will last up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Kathleen'S Light Pumpkin Pie contains roughly 475 calories, with 4g protein, 57g carbohydrates, and 3g fat. It is an excellent source of vitamin A (68% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 790mg per serving (34% 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 is a great time-saver and works well in this recipe. Just make sure to select 100% pure pumpkin without added spices. One 15-ounce can is equivalent to about 1 3/4 cups of fresh pumpkin.
How do I know when the pie is done baking?
The pie is done when the edges are set, but the center may still have a slight jiggle. It will continue to firm up as it cools. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Can I freeze this pumpkin pie?
Yes, you can freeze pumpkin pie. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
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).