Ma'S Pumpkin Pie
Ma'S Pumpkin Pie offers a rich, spiced pumpkin flavor with warm cinnamon and ginger, perfect for holiday gatherings or cozy dessert moments.
Ingredients
Instructions
- In a large bowl, add ingredients in sequence, mixing well after each addition.
- Pour the mixture into two 9-inch pie-crust filled pie tins.
- Bake on the top shelf at 425°F for 10 minutes.
- Reduce oven temperature to 350°F and bake on the middle shelf for 50 minutes.
- Pies are done when the tip of a knife comes out fairly smooth.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin instead of canned, though the latter is more convenient. If you prefer a less sweet pie, reduce the granulated sugar or substitute with a natural sweetener. For a spicier kick, add a pinch of nutmeg. Ensure your spices are fresh for the best flavor, and mix thoroughly to avoid clumps. This recipe can also be used to make mini pies for fun portions, which pair beautifully with Goodie Applesauce Cake.
Serving Suggestions
Serve slices of Ma'S Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs well with a warm cup of spiced tea or coffee. For a festive touch, consider serving it alongside other sweet treats like Church Dessert or Good Old Virginia Sweet Potato Pie during holiday gatherings.
Storage & Reheating
Allow the pies to cool completely before storing. Cover them with plastic wrap or aluminum foil and refrigerate for up to four days. For longer storage, freeze the baked pies for up to two months. To reheat, thaw in the fridge overnight, then warm in a 350°F oven for about 15-20 minutes until heated through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Ma'S Pumpkin Pie contains roughly 150 calories, with 2g protein, 29g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1232mg per serving (54% 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 a different type of sugar in this recipe?
Yes, you can substitute granulated sugar with coconut sugar or another sweetener, though it may slightly alter the flavor and texture. Just ensure to keep the total sugar content balanced for the best results.
What can I do if my pie crust is soggy?
If your pie crust turns out soggy, consider pre-baking it for a few minutes before adding the filling. This helps create a barrier that keeps the crust crisp. Use a fork to poke holes in the bottom of the crust to prevent bubbling.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute scalded milk with almond milk or any other non-dairy milk. Just ensure the non-dairy milk is unsweetened to maintain the proper flavor balance in the pie.
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).