Mom'S Pumpkin Pies
Creamy, spiced pumpkin pies with warm cinnamon and nutmeg flavors, perfect for holiday desserts and gatherings, offering a classic taste that everyone will enjoy.
Ingredients
Instructions
- Beat all ingredients together at medium speed for 2 minutes.
- Pour the mixture into 2 unbaked 9-inch pie crusts.
- Bake at 375°F (190°C) for 1 hour and 15 minutes.
Tips & Substitutions
For a smoother filling, ensure the pumpkin is well blended with the eggs and spices before pouring into the crusts. If you want to reduce sugar, consider using a natural sweetener like maple syrup. For a richer taste, substitute half of the milk with heavy cream. Also, if nutmeg isn't available, cinnamon can be used as an alternative, though it will change the flavor profile slightly.
Serving Suggestions
Serve slices of Mom's Pumpkin Pies with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. This dessert pairs beautifully with Creamy Brussels Sprouts And Noodles for a festive meal. Consider serving alongside a hot beverage, such as spiced chai or coffee, to complement the warm spices in the pie.
Storage & Reheating
Leftover pumpkin pies should be covered and stored in the refrigerator, where they will keep for up to 3-4 days. To reheat, preheat your oven to 350°F (175°C) and warm the pie for about 15-20 minutes until heated through. This helps maintain the crust's texture and the filling's creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pumpkin Pies contains roughly 831 calories, with 6g protein, 73g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (43% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of iron and calcium. It also contributes 12g 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, you can use fresh pumpkin! You will need to roast and puree it first. For one 16 oz. can of pumpkin, you'll need about 2 cups of fresh pumpkin puree. Just ensure it’s smooth and not too watery before adding it to the filling.
How can I tell when the pies are done baking?
The pies are done when the filling is set but still slightly jiggly in the center. A knife inserted about an inch from the edge should come out clean. If the crust edges begin to brown too quickly, cover them with foil during baking.
Can I make this pie ahead of time?
Absolutely! You can prepare the pies a day in advance. After baking, allow them to cool completely, then cover and refrigerate. They can also be frozen for up to a month; just make sure to wrap them tightly to prevent freezer burn.
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).