Ma Forrest'S Pumpkin Pie
A classic pumpkin pie with warm spices and creamy filling, perfect for holiday gatherings and autumn desserts, appealing to those who love cozy, flavorful treats.
Ingredients
Instructions
- Beat all ingredients together in a mixing bowl.
- Pour the mixture into the unbaked pie crust.
- Bake in a 350°F oven for 40 to 45 minutes until set.
Tips & Substitutions
For a creamier filling, consider using half-and-half instead of Eagle Brand milk. If you prefer a spicier flavor, you can increase the cinnamon or add more pumpkin spice. Make sure to bake the pie until the center is set but still slightly jiggly, as it will continue to firm up as it cools. If you have leftover pumpkin, try it in Raisin Delight Soft Cookies for a delicious twist.
Serving Suggestions
Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Fruit Cocktail-Sour Cream Salad, offering a refreshing side. For a full autumn meal, consider serving it after a savory dish like a roasted turkey or a hearty vegetarian recipe.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, preheat your oven to 350°F, cover the pie with foil to prevent over-browning, and warm for about 15-20 minutes until heated through. It can also be enjoyed cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Forrest'S Pumpkin Pie contains roughly 835 calories, with 13g protein, 149g carbohydrates, and 30g fat. It is an excellent source of iron (134% of the Daily Value), calcium (74% of the Daily Value), and dietary fiber (62% of the Daily Value). Note that it is relatively high in sodium, at 511mg 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it will require more preparation. Roast or steam the pumpkin until soft, then puree it until smooth. Make sure to drain excess moisture to avoid a watery pie filling.
What can I substitute for eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. These alternatives will help bind the ingredients together while keeping the pie moist.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle. A toothpick inserted into the center should come out clean or with a few moist crumbs. Keep an eye on the crust to ensure it doesn't over-brown.
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).