Mommy Perk'S Pumpkin Pie
A rich, spiced pumpkin pie with a creamy filling, perfect for autumn festivities or holiday gatherings, appealing to those who love classic desserts with warm flavors.
Ingredients
Instructions
- Mix sugar, flour, and salt in a bowl.
- Add the can of milk and 1 cup of milk; mix well.
- Beat eggs well and add to the mixture.
- Add canned pumpkin and cook over medium heat until the mixture thickens.
- Cool the filling and pour into two baked pie shells.
- Serve topped with whipped cream and crushed peanut brittle or nuts.
Tips & Substitutions
For a smoother filling, ensure the pumpkin is well-pureed, and consider using fresh pumpkin if available. You can replace Carnation milk with evaporated milk for a richer flavor, and use brown sugar instead of white for added depth. If you prefer, a gluten-free flour blend can substitute the all-purpose flour. Adding a dash of nutmeg can enhance the spice profile, similar to the flavors found in American recipes.
Serving Suggestions
Serve the pumpkin pie with a generous dollop of whipped cream on top, and consider sprinkling crushed peanut brittle or nuts for added crunch. Pair it with a scoop of vanilla ice cream for a delightful contrast. This dish also pairs beautifully with Yummy Grits as a side, creating a comforting meal.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Ensure not to overbake to maintain the pie's creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mommy Perk'S Pumpkin Pie contains roughly 361 calories, with 9g protein, 75g carbohydrates, and 3g fat. It is an excellent source of vitamin A (30% of the Daily Value), vitamin C (29% of the Daily Value), and iron (25% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
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, fresh pumpkin can be used in this recipe. You'll need to cook and puree the pumpkin before adding it to the mixture. This can enhance the flavor and freshness of the pie, but ensure it's well-drained to avoid excess moisture.
How do I know when the pie filling is thick enough?
The filling is thick enough when it coats the back of a spoon and holds its shape slightly when drizzled. This usually occurs after cooking over medium heat for about 10-15 minutes. Be careful not to overcook, as it can lead to a grainy texture.
Can I freeze the pumpkin pie?
Yes, pumpkin pie can be frozen! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw it in the refrigerator overnight before serving, and reheat as needed for the best texture.
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).