La Madeleine Pumpkin Pie
A rich and spicy pumpkin pie with warm cinnamon and ginger flavors, perfect for fall gatherings and dessert spreads, appealing to those who love classic seasonal treats.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Combine all dry ingredients (sugar, brown sugar, flour, ground ginger, ground cinnamon, allspice, salt) in a bowl.
- In another bowl, mix pumpkin and corn syrup until well blended.
- Add the pumpkin mixture to the dry ingredients and mix well.
- Stir in heavy cream and eggs until the mixture is smooth and well combined.
- Pour the filling into an unbaked 10-inch pie shell.
- Bake the pie for 45 minutes or until the filling is set.
- Allow the pie to cool before garnishing with whipped cream if desired.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of vanilla extract to the pumpkin mixture. If you don't have corn syrup, honey or maple syrup can serve as a substitute, although it may slightly alter the sweetness. Ensure your pie shell is chilled before pouring in the filling to prevent sogginess. Also, if you prefer a smoother texture, blend the filling in a food processor.
Serving Suggestions
Serve the pumpkin pie with a dollop of freshly whipped cream on top for a classic touch. It pairs beautifully with a scoop of vanilla ice cream or a slice of Chocolate Raspberry Layer Cake for a delightful dessert spread. For a seasonal touch, consider serving with a side of Fruit Salad With Honey Lemon Dressing for a refreshing contrast.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, place individual slices in the microwave for 20-30 seconds or warm the entire pie in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of La Madeleine Pumpkin Pie contains roughly 415 calories, with 11g protein, 93g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (61% of the Daily Value), iron (42% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 962mg per serving (42% 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 make this pumpkin pie ahead of time?
Yes, you can make the pie a day in advance. Once baked and cooled, cover it with plastic wrap and refrigerate. Just be sure to let it come to room temperature before serving for the best flavor and texture.
What can I use instead of heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk, although the filling may be less rich. For a dairy-free version, coconut cream works well and adds a nice flavor.
How do I know when the pie is done baking?
The pie is done when the filling is set and no longer wobbles in the center. You can also insert a knife into the filling—if it comes out clean, the pie is ready. If the crust starts to brown too much, cover the edges with foil.
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).