Make 'Em Some Pumpkin Pie
A creamy, spiced pumpkin pie with a buttery crust, perfect for holiday gatherings or cozy desserts, featuring warm ginger and nutmeg flavors complemented by a rich pumpkin filling.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large bowl, beat the pumpkin, sweetened condensed milk, ginger, nutmeg, and salt with a mixer or wire whisk until well combined.
- Pour the mixture into the unbaked pastry shell.
- Bake for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes until the filling is set.
- Remove from oven and allow to cool.
- Garnish as desired, optionally with chocolate glaze.
- Can be frozen for later use.
Tips & Substitutions
For a smoother filling, consider using a food processor to blend the pumpkin and sweetened condensed milk. If you don't have ginger, you can substitute it with ground cinnamon for a different flavor profile. Ensure your pastry shell is fully thawed if using a frozen one to avoid a soggy crust. For a fun twist, try adding a dash of vanilla extract for added depth.
Serving Suggestions
Serve slices of pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. It pairs beautifully with Mary'S Frosted Pecans for a delightful crunch. Consider serving with a spiced apple cider for a festive autumn treat or alongside a cheese platter for a more savory balance.
Storage & Reheating
Allow the pumpkin pie to cool completely before storing. Cover it with plastic wrap or aluminum foil and refrigerate for up to four days. For longer storage, freeze the pie for up to two months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Make 'Em Some Pumpkin Pie contains roughly 52 calories, with 1g protein, 10g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 499mg 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 canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree is a convenient substitute and often results in a more consistent texture. Use a 15 oz. can of pure pumpkin puree, and skip cooking the pumpkin beforehand. Just mix it with the other ingredients as directed.
What can I do if my pie filling is too runny?
If your filling seems too runny, ensure you’ve measured the sweetened condensed milk accurately. Adding a tablespoon of cornstarch can help thicken the mixture. Additionally, make sure to bake it long enough at the lower temperature to allow it to set properly.
Is it possible to make this recipe dairy-free?
Yes, you can use a dairy-free condensed milk alternative, such as coconut condensed milk, to make the recipe dairy-free. The flavor will be slightly different but still delicious. Ensure to check that the pastry shell is also dairy-free if needed.
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).