Ma Vivian'S Pumpkin Pie
A creamy, spiced pumpkin pie with warm cinnamon and nutmeg flavors, perfect for fall gatherings and holiday celebrations, offering a smooth, flavorful dessert experience.
Ingredients
Instructions
- Mix the pumpkin, beaten eggs, sugar, evaporated milk, milk, cinnamon, and nutmeg well in a bowl.
- Let the mixture set while preparing the pie crusts.
- Pour the pumpkin mixture into three 9-inch pie crusts.
- Bake at 400°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for an additional 55 minutes, or until set.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture until well combined. If you prefer a less sweet pie, reduce the sugar to 1 cup and add a pinch of salt to enhance the flavors. Consider using a pre-made graham cracker crust for a different texture or to save time. Adding a splash of vanilla extract can also elevate the taste.
Serving Suggestions
Serve this delightful pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. It pairs beautifully with American recipes like Nana'S Coconut Cake for a festive dessert table. For a cozy brunch, consider serving it alongside Flaky Buttermilk Biscuits and fresh fruit.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for 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. You can also enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Vivian'S Pumpkin Pie contains roughly 1721 calories, with 22g protein, 232g carbohydrates, and 84g fat. It is an excellent source of dietary fiber (111% of the Daily Value), calcium (58% of the Daily Value), and iron (48% of the Daily Value). Note that it is relatively high in sodium, at 729mg per serving (32% 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. To do this, roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. You will need about 2 to 3 cups of fresh pumpkin puree to replace the canned pumpkin. Make sure to drain any excess moisture for the best results.
How can I make this pie dairy-free?
To make a dairy-free version, substitute the evaporated milk and regular milk with coconut milk or almond milk in equal amounts. You can also use a dairy-free whipped topping for serving. This alternative will give the pie a slightly different flavor, but it will still be delicious.
What can I do if the pie cracks while baking?
If your pie cracks while baking, it’s usually due to overbaking or too much air in the filling. To minimize cracking, avoid overbeating the mixture and check for doneness a few minutes earlier than suggested. If it happens, just cover it with whipped cream or a sprinkle of cinnamon to disguise the cracks.
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).