"Neill'S Pumpkin Pie"
A classic and comforting pumpkin pie with warm spices and creamy filling, perfect for autumn celebrations or holiday gatherings. Its rich pumpkin flavor complemented by cinnamon and nutmeg makes it a delightful dessert for pumpkin lovers and family alike. Easy to prepare and always a hit.
Ingredients
Instructions
- Mix the pumpkin, Eagle Brand milk, egg, salt, and pumpkin pie spice together.
- Pour the mixture into unbaked pie shells.
- Bake until the filling is set and the crust is golden.
Tips & Substitutions
For an extra creamy filling, consider using half-and-half instead of Eagle Brand milk. If you want to reduce sweetness, you can use a lower-sugar alternative or omit the sugar entirely, especially if your pumpkin is sweetened. Ensure your pie shells are well-chilled before pouring in the mixture to prevent a soggy crust. This recipe is a great introduction to American recipes and can be made ahead of time for convenience.
Serving Suggestions
Serve slices of Neill's Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with a hot cup of spiced chai or coffee. For a festive touch, sprinkle cinnamon on top before serving. Consider serving it alongside other seasonal favorites like Fat Lady Delight for a dessert spread.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. To reheat, place slices in the microwave for 20-30 seconds or warm the entire pie in a preheated oven at 350°F for about 10-15 minutes until heated through. This will help maintain the pie's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of "Neill'S Pumpkin Pie" contains roughly 415 calories, with 7g protein, 78g carbohydrates, and 9g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 800mg per serving (35% 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. Make sure to roast or boil the pumpkin until tender, then puree it until smooth. You'll need about 2 cups of fresh puree to replace the 1 can of pumpkin. Just ensure it’s well-drained to avoid excess moisture in your pie.
What can I do if my pie crust is too soggy?
If your pie crust turns out soggy, try pre-baking it for a few minutes before adding the filling. This technique helps set the crust and prevents it from absorbing too much moisture from the filling. You can also sprinkle a thin layer of breadcrumbs or crushed nuts in the bottom of the crust for added structure.
How can I adjust the spice level in this recipe?
To adjust the spice level, feel free to increase or decrease the amount of pumpkin pie spice according to your preference. If you enjoy a stronger flavor, add a bit of ground ginger or nutmeg. Conversely, if you're not fond of spices, you can reduce the spice mixture to 1 teaspoon or even omit it entirely for a milder taste.
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).