My Favorite Pumpkin Pie
A classic pumpkin pie featuring warm spices and creamy pumpkin filling, perfect for holiday gatherings and autumn dessert spreads, appealing to fans of comforting, flavorful pies.
Ingredients
Instructions
- Combine eggs, pumpkin, sugar, spices, and salt in a bowl.
- Gradually add evaporated milk and mix well.
- Pour the mixture into an unbaked 9-inch pie shell.
- Bake at 350°F for 40 minutes or until a knife inserted near the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a smoother filling, blend the pumpkin mixture until well combined. You can substitute brown sugar for white sugar for a deeper flavor or use maple syrup for a natural sweetness. If you don't have evaporated milk, you can use whole milk or a non-dairy alternative, but keep in mind it may alter the texture slightly. Consider adding a pinch of allspice for extra warmth.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a warm beverage like spiced apple cider or coffee. For an elegant touch, try serving it alongside a slice of Prunella Cake for a delightful dessert spread that your guests will love.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3-4 days. To reheat, place individual slices in the microwave for 15-30 seconds or warm the whole pie in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Pumpkin Pie contains roughly 397 calories, with 9g protein, 64g carbohydrates, and 13g fat. It is a good source of protein (17% of the Daily Value), calcium (16% of the Daily Value), and dietary fiber (15% of the Daily Value). Note that it is relatively high in sodium, at 695mg per serving (30% 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To do this, roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. You'll need about 2 cups of fresh puree to replace the 1 1/2 cups of canned pumpkin in the recipe.
How can I tell 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. Insert a knife or toothpick near the center; it should come out clean. If the edges brown too quickly, cover them with foil while baking.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie! Make sure it is completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving.
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).