Mother'S Pumpkin Pie
A classic pumpkin pie with a sweet, spiced filling featuring fresh pumpkin, vanilla, and lemon, perfect for festive occasions and family gatherings.
Ingredients
Instructions
- Mix together sugar, fresh pumpkin, flour, eggs, evaporated milk, lemon, and vanilla until well combined.
- Preheat oven to 400 degrees Fahrenheit.
- Pour the mixture into unbaked 9-inch pie shells.
- Bake about 15 minutes at 400 degrees, then reduce the temperature to 350 degrees and continue baking for about 30 minutes.
Tips & Substitutions
For a smoother filling, consider pureeing the fresh pumpkin before mixing it with the other ingredients. If you don't have evaporated milk, regular milk can be used, but the texture may differ slightly. You can also substitute a tablespoon of cornstarch for flour if needed. For added flavor, a pinch of nutmeg or cinnamon can enhance the pie's taste, reminiscent of classic American recipes.
Serving Suggestions
Serve the pumpkin pie chilled or at room temperature, optionally topped with whipped cream for a delightful finish. It pairs beautifully with a scoop of vanilla ice cream or a side of Jill's Overnight Oatmeal Pancakes for a wholesome breakfast option. A sprinkle of cinnamon on top adds a nice touch.
Storage & Reheating
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes, or until warmed through. Avoid microwaving as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Pumpkin Pie contains roughly 385 calories, with 7g protein, 76g carbohydrates, and 4g fat. It is an excellent source of vitamin C (29% of the Daily Value) and vitamin A (25% of the Daily Value), and a good source of iron and protein. It also contributes 3g 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 canned pumpkin instead of fresh pumpkin?
Yes, you can substitute canned pumpkin puree for fresh pumpkin. Use 1 cup of canned pumpkin for this recipe. Ensure you use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What can I do if my pie filling is too runny?
If your filling appears runny before baking, you can add a little more flour or cornstarch to thicken it. Alternatively, bake the pie a bit longer until the filling sets, checking occasionally to avoid over-baking.
How can I enhance the flavor of my pumpkin pie?
Adding spices like cinnamon, nutmeg, or ginger can enhance the flavor significantly. You can also experiment with a splash of maple syrup or brown sugar for a richer sweetness that complements the pumpkin.
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).