Min'S Pumpkin Pie
A warm, spiced pumpkin pie with fragrant cinnamon, nutmeg, and ginger, perfect for festive gatherings and dessert lovers seeking comforting, flavorful treats.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix salt and spices (nutmeg, ginger, cinnamon, allspice, ground cloves) until well blended. Set aside.
- In a large bowl, combine pumpkin, sugar, beaten eggs, melted cooled butter, and evaporated milk. Mix until well blended.
- Add the spice mixture to the pumpkin mixture and stir thoroughly.
- Place pie shell(s) on a foil-lined baking sheet.
- Pour the filling into the pie shell(s).
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 60 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. If you prefer a less sweet pie, reduce the sugar to 3/4 cup. You can also substitute the spices with 2 teaspoons of pumpkin pie spice for ease. Ensure your butter is melted and cooled before mixing to avoid cooking the eggs. This pie pairs beautifully with Butter Meltaway Cookies 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 an extra treat. It can be complemented by a warm cup of spiced chai or coffee. For a festive touch, try pairing it with Aunt Kelly's Salad to balance the sweetness of the pie with a fresh, crisp side.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F for about 10 minutes. Enjoy cold or warm, as both are delicious options.
Nutrition & Diet Analysis (per serving)
Each serving of Min'S Pumpkin Pie contains roughly 276 calories, with 3g protein, 31g carbohydrates, and 17g fat. It is an excellent source of vitamin A (45% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1087mg per serving (47% 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! Just roast and puree it before measuring out 1 1/2 cups. This will give your pie a fresher taste and add a homemade touch.
What can I substitute for evaporated milk?
You can use half-and-half or whole milk as a substitute for evaporated milk. Alternatively, blend 1 cup of regular milk with 2 tablespoons of milk powder to mimic the consistency and richness.
How do I know when the pie is done baking?
The pie is done when the edges are set and a knife inserted in the center comes out clean. It may still have a slight jiggle in the center, which will firm up as it cools.
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).