Katie'S Pumpkin Pie
A classic pumpkin pie with smooth, spiced pumpkin filling, perfect for holiday gatherings or cozy autumn desserts, appealing to pumpkin lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Pour the mixture into an unbaked pie crust.
- Bake at 350°F for 35 minutes.
- Check the pie with a tester; if it comes out wet or moist, turn the oven to 400°F and bake for 5 more minutes.
- After cutting the pumpkin into pieces, place in a large pot with 1 cup water.
- Cook on medium heat until tender.
Tips & Substitutions
For a creamier texture, consider adding an extra egg or substituting some sugar with brown sugar for a richer flavor. If you don't have evaporated milk, you can use regular milk or a plant-based milk alternative. Make sure the pumpkin is well-cooked and blended until smooth to avoid a grainy texture. Serve with a dollop of whipped cream, which pairs beautifully with this pumpkin pie.
Serving Suggestions
This pumpkin pie is delightful on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added creaminess. Consider serving it alongside a spiced apple cider or a warm cup of coffee for a cozy dessert experience. It can also be a great addition to a festive spread with other American recipes.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It can be kept for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Katie'S Pumpkin Pie contains roughly 326 calories, with 6g protein, 67g carbohydrates, and 5g fat. It is a good source of calcium (14% of the Daily Value), vitamin A (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1102mg per serving (48% 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! Just make sure to cook and puree it until smooth. Cut the pumpkin into pieces, steam or boil until tender, then blend. This will give your pie a fresh flavor and is a great way to use seasonal pumpkins.
What can I do if my pie is too runny?
If your pie mixture is too runny before baking, you can add a little more flour to thicken it up. Baking it longer at a higher temperature can also help set the filling. Just keep an eye on the crust to prevent burning.
How can I make this recipe dairy-free?
To make this pumpkin pie dairy-free, substitute the evaporated milk with a dairy-free alternative like coconut milk or almond milk. Ensure that your pie crust is also dairy-free, or make your own using vegetable shortening or coconut oil for a delicious alternative.
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).