My Mom'S Pumpkin Pie
A classic pumpkin pie with rich, spiced filling perfect for holiday gatherings and comforting desserts, appealing to pumpkin lovers and those craving warm seasonal flavors.
Ingredients
Instructions
- Mix all of the ingredients thoroughly.
- Pour the mixture into two unbaked pie shells.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 40 minutes.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. If you want to reduce sugar, you can substitute half of the granulated sugar with a sugar alternative like stevia. Adding a pinch of nutmeg can enhance the spiciness. Make sure to mix well to avoid lumps, ensuring a smooth filling. If you find your pie is browning too quickly, cover the edges with foil.
Serving Suggestions
Serve the pie warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence. It pairs beautifully with Glazed Rutabagas for a delightful Thanksgiving meal. Consider serving with freshly brewed coffee or spiced chai for a comforting dessert experience. For a festive touch, sprinkle additional cinnamon on top before serving.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This helps maintain the pie's texture, ensuring it stays delicious for your next serving.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Pumpkin Pie contains roughly 584 calories, with 7g protein, 120g carbohydrates, and 10g fat. It is an excellent source of calcium (22% of the Daily Value), iron (20% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2019mg per serving (88% 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. Just make sure to roast and blend it until smooth. This will give your pie a fresher taste, though it may require some adjustments in baking time and moisture content.
Is there a gluten-free option for this pie crust?
Absolutely! You can use a gluten-free pie crust, which is widely available in stores, or make your own using almond flour or a gluten-free flour blend. Just ensure that all other ingredients you use are also gluten-free.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a toothpick inserted in the center comes out clean. The edges may puff up slightly, and the top will have a slight sheen. It's normal for the pie to crack a little as it cools.
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).