Nana Ruthie'S Pumpkin Pie
Nana Ruthie's Pumpkin Pie offers a classic, comforting flavor with rich pumpkin and warm spices like cinnamon, ginger, and allspice. Perfect for holiday gatherings or cozy desserts, it combines smooth custard filling with flaky pie crust, appealing to pumpkin lovers and those seeking a homemade treat.
Ingredients
Instructions
- Mix all ingredients well; pour into pie shells.
- Preheat oven to 400°F.
- Bake at 400°F for 15 minutes.
- Reduce heat to 350°F.
- Bake for an additional 45 minutes or until a knife inserted comes out clean.
Tips & Substitutions
For a smoother filling, blend the pumpkin and other ingredients until fully combined. You can substitute half and half with evaporated milk or a dairy-free alternative for a lighter version. If you prefer a less sweet pie, reduce the sugar to 1/2 cup. Consider using a pre-made pie crust to save time, or try making your own with the recipe from the Cheese Drop Biscuits.
Serving Suggestions
Serve Nana Ruthie's Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, sprinkle some extra cinnamon on top before serving. This pie is a great addition to holiday gatherings or as a delightful dessert alongside the Chocolate Cherry Bar.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. To reheat, place slices in a microwave for about 30 seconds or in an oven at 350°F for 10-15 minutes until warmed through. Enjoy it cold or warm, as both are delicious!
Nutrition & Diet Analysis (per serving)
Each serving of Nana Ruthie'S Pumpkin Pie contains roughly 261 calories, with 2g protein, 30g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2184mg per serving (95% 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! Just make sure to roast and puree it until smooth. About 2 cups of fresh pumpkin will yield the same amount as one can, so adjust accordingly. Be sure to remove excess moisture to prevent a soggy pie crust.
What if I don't have all the spices?
If you're missing some spices like ginger or allspice, you can use a pumpkin pie spice blend as a substitute. This will give your pie a warm flavor without needing each individual spice. Typically, 1 teaspoon of pumpkin pie spice can replace the combined spices in the recipe.
Can I make the pie ahead of time?
Absolutely! You can bake the pie a day or two in advance. Once cooled, cover it and store it in the refrigerator. This allows the flavors to meld beautifully. Just make sure to let it come to room temperature before serving, or warm it slightly in the oven.
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).