My Mother'S Pumpkin Pie(Mrs. Henry Sauls)
A classic, creamy pumpkin pie with warm spices and rich flavors, perfect for holiday gatherings and comfort desserts, appealing to pumpkin lovers and those seeking homemade treats.
Ingredients
Instructions
- Peel and cook pumpkin in water until tender, then drain.
- Mix the cooked pumpkin with remaining ingredients: vanilla, eggs, melted butter, sugar, flour, and evaporated milk.
- Pour the mixture into an unbaked pie crust.
- Bake at 375°F until set, then reduce temperature to 325°F and cook for about 1 hour until firm.
Tips & Substitutions
For a smoother filling, ensure the pumpkin is well-pureed before mixing it with the other ingredients. If you prefer a sweeter pie, you can increase the sugar to 1 1/4 cups. If evaporated milk is unavailable, whole milk or cream can be substituted, but the texture may vary slightly. For a twist, try adding a pinch of nutmeg or cinnamon to the mixture.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with American recipes like Skillet Custard Corn Bread for a comforting autumn meal. Consider adding a side of spiced pecans for a crunchy texture.
Storage & Reheating
Leftover pumpkin pie should be covered with plastic wrap or aluminum foil and stored in the refrigerator, where it can last for up to 3 days. To reheat, preheat your oven to 350°F and warm the pie for about 15-20 minutes until heated through. This will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Pumpkin Pie(Mrs. Henry Sauls) contains roughly 808 calories, with 5g protein, 60g carbohydrates, and 63g fat. It is an excellent source of vitamin A (54% of the Daily Value), vitamin C (52% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of iron and potassium. It also contributes 7g 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 for fresh. Use 2 cups of canned pumpkin puree, which will save you time and effort. Just ensure it's 100% pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
How can I tell when the pumpkin pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle. A toothpick inserted in the center should come out clean or with a few moist crumbs. Keep an eye on the pie during the last 15 minutes to prevent over-baking.
What can I do if my pumpkin pie cracks on top?
Cracks in pumpkin pie can occur if it bakes too quickly or at too high a temperature. To prevent this, bake at a lower temperature and avoid over-mixing the filling. If cracks do happen, a dollop of whipped cream can beautifully cover up any imperfections.
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).