Mother Momeyer'S Pumpkin Pie
A rich, spiced pumpkin pie with smooth filling and fluffy meringue topping, perfect for fall gatherings and holiday desserts that delight pumpkin lovers.
Ingredients
Instructions
- Mix all ingredients except milk and egg whites.
- Beat egg whites until stiff, then gently fold in milk and egg whites.
- Pour the filling into prepared pie crusts.
- Bake at 350°F (175°C) for approximately 45 minutes or until set.
- Allow pies to cool before serving.
Tips & Substitutions
For a creamier texture, consider using fresh pumpkin instead of canned. If you're out of cornstarch, you can substitute with an equal amount of arrowroot powder. When mixing the spices, adjust to your taste; if you prefer a stronger flavor, add more cinnamon or nutmeg. This recipe can benefit from a touch of vanilla extract for added depth.
Serving Suggestions
Serve Mother Momeyer's Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Cool-As-A-Cucumber Salad(In Honor Of Judge Nat U. Hill) for a refreshing side. This pie also makes a perfect dessert for holiday gatherings or family dinners, enjoyed alongside coffee or spiced tea.
Storage & Reheating
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in the microwave for about 30 seconds or until warm. Alternatively, you can warm individual slices in a preheated oven at 350°F (175°C) for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Momeyer'S Pumpkin Pie contains roughly 2076 calories, with 43g protein, 253g carbohydrates, and 108g fat. It is an excellent source of dietary fiber (218% of the Daily Value), vitamin C (122% of the Daily Value), and iron (91% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1569mg per serving (68% 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 canned pumpkin instead of fresh?
Yes, you can use canned pumpkin for convenience. Just ensure it's pure pumpkin, not pumpkin pie filling, to maintain the integrity of the recipe. Canned pumpkin can save time and still yield a delicious pie.
What can I use instead of egg yolks?
If you're looking for an egg-free option, you can use 1/4 cup of unsweetened applesauce per egg yolk. This will help bind the ingredients and maintain moisture in the pie while keeping it suitable for vegetarian recipes.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but is not liquid. A knife inserted in the center should come out clean or with just a few moist crumbs. Allowing the pie to cool will help it firm up further.
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).