Mayflower Pumpkin Pie(A New England Recipe)
A classic New England pumpkin pie featuring a crunchy walnut crust and spiced pumpkin filling, perfect for holiday desserts or cozy gatherings.
Ingredients
Instructions
- Combine melted butter and brown sugar in a bowl.
- Add chopped walnuts to the mixture.
- Press the walnut and sugar mixture firmly into the bottom of the unbaked pie shell.
- In a separate bowl, combine the beaten egg, sugar, salt, nutmeg, cinnamon, pumpkin, and evaporated milk.
- Pour the pumpkin mixture over the walnut crust in the pie shell.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue baking for 30 to 40 minutes until the filling is set.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light, as it adds depth to the pie. If you don’t have walnuts, pecans or almonds can be good substitutes. Ensure that your pumpkin is pure and not pumpkin pie filling for the best results. Adjust spices according to your preference; adding a bit of ginger can enhance the flavor profile.
Serving Suggestions
Serve the Mayflower Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with a warm cup of coffee or spiced tea. Consider serving it alongside a slice of Christmas Fruit Bread for a delightful dessert spread during the holidays.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help maintain the crust's texture and prevent it from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mayflower Pumpkin Pie(A New England Recipe) contains roughly 879 calories, with 9g protein, 110g carbohydrates, and 46g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1231mg 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree the pumpkin until smooth before measuring. One medium pumpkin typically yields about 2 cups of puree, which is enough for this recipe. Just be aware that fresh pumpkin may have a slightly different texture and flavor profile compared to canned.
What can I do if I don’t have evaporated milk?
If you don't have evaporated milk on hand, you can substitute it with a mixture of whole milk and cream, or use a non-dairy alternative like coconut milk for a unique twist. Simply blend equal parts of milk and cream to achieve the same richness as evaporated milk.
How do I know when the pie is done baking?
The pie is done when the filling is set and not jiggly in the center. You can also insert a knife into the filling; it should come out clean. Keep an eye on the crust to ensure it doesn't over-brown. If the edges brown too quickly, cover them with foil 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).