Mary'S Pumpkin Pie
A classic pumpkin pie with warm spices and rich pumpkin flavor, perfect for fall celebrations and holiday gatherings. Its creamy filling and flaky crust make it a comforting dessert that appeals to all ages, combining cinnamon, nutmeg, ginger, and cloves for a fragrant, delicious treat.
Ingredients
Instructions
- Combine eggs, sugar, salt, cinnamon, nutmeg, ginger, and ground cloves in a bowl.
- Gradually stir in milk, then add canned pumpkin and mix well.
- Pour the mixture into an unbaked pie shell.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce oven temperature to 350°F (177°C) and continue baking for 30 minutes until set.
Tips & Substitutions
For a creamier texture, substitute evaporated milk for regular milk. If you're short on spices, pumpkin pie spice can be used in place of the individual spices listed. To prevent the crust from burning, you can cover the edges with foil during baking. Ensure the mixture is well combined to avoid lumps for a smooth pie filling.
Serving Suggestions
Serve Mary’s Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a slice of Jalapeno Pepper Bread for a sweet and savory contrast. This pie is perfect for holiday gatherings or as a delightful dessert after a hearty meal.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. For longer storage, you can freeze the pie for up to 2 months. To reheat, thaw in the fridge overnight and warm in a 350°F oven for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Pumpkin Pie contains roughly 247 calories, with 4g protein, 45g carbohydrates, and 6g fat. It is a good source of iron (19% of the Daily Value), calcium (19% of the Daily Value), and vitamin C (17% of the Daily Value). Note that it is relatively high in sodium, at 1316mg per serving (57% 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! Be sure to roast and puree it until smooth. You'll need about 2 cups of cooked pumpkin to replace the 1 3/4 cups of canned pumpkin. Just ensure it's well-drained to avoid excess moisture in the pie.
What can I do if my pie crust cracks?
If your pie crust cracks, don’t worry! You can patch it up with some extra crust dough or simply cover the cracks with whipped cream or a sprinkle of nuts after baking. A well-chilled crust before baking can help prevent cracking as well.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted near the center comes out clean. It should still have a slight jiggle, as it will continue to firm up as it cools. Keep an eye on the crust to prevent over-browning during baking.
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).