Mary Scott'S Pumpkin Pie
A classic pumpkin pie with warm spices, creamy filling, perfect for holiday gatherings and autumn desserts, appealing to those who enjoy rich, spiced flavors.
Ingredients
Instructions
- Blend sugar, cinnamon, cloves, allspice, nutmeg, ginger, and salt.
- Beat eggs with evaporated milk until well combined.
- Add sugar and spice mixture to egg mixture and blend until smooth.
- Add pumpkin and continue to blend until smooth.
- Pour the filling into the unbaked pie crust.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 250°F and bake for an additional 35 minutes.
- Pie is done when a knife inserted in the center comes out clean.
- Cool before serving.
Tips & Substitutions
For a richer flavor, consider using freshly grated nutmeg and ginger instead of ground spices. If you're out of evaporated milk, you can substitute with a mix of regular milk and cream. If you prefer a less sweet pie, reduce the sugar to 1/2 cup. Ensure your pie crust is chilled before filling to prevent sogginess. This pie pairs beautifully with Horn-Crescents for a delightful dessert spread.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. It pairs wonderfully with a cup of coffee or spiced tea. For an added twist, try serving it alongside Creamy Rice And Tomatoes for a comforting meal. Garnish with a sprinkle of cinnamon for an extra pop of flavor.
Storage & Reheating
Store any 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. For a quick option, you can microwave individual slices for about 30-60 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Scott'S Pumpkin Pie contains roughly 361 calories, with 7g protein, 76g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (41% of the Daily Value), calcium (40% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1111mg 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. To do this, cook the pumpkin until soft, then puree it until smooth. You'll need about 2 cups of fresh pumpkin puree for this recipe, and it will give your pie a lovely, natural flavor.
How do I know when the pie is done?
The pie is done when a knife inserted into the center comes out clean. You can also gently shake the pie; the filling should be set but slightly jiggly in the middle. It will continue to firm up as it cools.
Can I freeze the pumpkin pie?
Yes, you can freeze the pumpkin pie. To do this, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving, and reheat if desired.
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).