Mr. Vogler'S Pumpkin Pie
A creamy, spiced pumpkin pie with warm ginger, nutmeg, and cinnamon, perfect for holiday gatherings or cozy autumn afternoons.
Ingredients
Instructions
- Mix pumpkin, salt, milk, brown sugar, eggs, sugar, ginger, cloves, nutmeg, and cinnamon in a large bowl and beat with a mixer.
- Pour batter into a 10‑inch pie crust.
- Bake at 425°F for 45 to 55 minutes.
- Insert a knife into the center; if it comes out clean, the pie is done.
- Place foil strips around the crust edge for the first 30 minutes of baking.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture until fully combined. If you don't have brown sugar, you can substitute it with white sugar mixed with a bit of molasses. Make sure to use a deep-dish pie crust for this recipe, as the filling is quite generous. To enhance the spices, you can toast them lightly before adding to the mix.
Serving Suggestions
Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Oodles And Oodles Of Cheesy Noodles if you're looking for a savory side. For a festive touch, sprinkle some cinnamon on top before serving or garnish with pecans for added texture.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place slices in the oven at 350°F for about 10-15 minutes until warmed through. You can also enjoy it cold, straight from the fridge, for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mr. Vogler'S Pumpkin Pie contains roughly 517 calories, with 6g protein, 81g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (52% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of iron and calcium. It also contributes 15g 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 definitely use canned pumpkin puree as a convenient alternative. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. Generally, one 15-ounce can of pumpkin is equivalent to about 2 cups of fresh pumpkin.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. Alternatively, a combination of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can work as a binding agent. This is particularly useful for those following vegetarian recipes.
How do I know when the pumpkin pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. It should have a slight jiggle, but not be overly liquidy. Remember to check it around the 45-minute mark, and if the crust is browning too quickly, cover it with foil strips.
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).