New England Pumpkin Pie
New England Pumpkin Pie embodies the essence of autumn with its creamy pumpkin filling and warm spices. Perfect for holiday gatherings or cozy family dinners, this classic dessert offers a delightful balance of sweetness and spice, making it a beloved favorite for all ages.
Ingredients
Instructions
- Stir together the pumpkin, sugar, eggs, and salt.
- Add the milk and stir again.
- Take a little of the pumpkin mix in a cup, add the spices, and stir well before adding it back to the pumpkin mix.
- Divide the mixture between the pie crusts.
- Bake at 450° for 10 minutes.
- Lower the oven to 325° and bake for an additional 30 minutes.
Tips & Substitutions
For a creamier texture, you can substitute half of the milk with heavy cream. Ensure the pumpkin is well-pureed to avoid lumps. If you prefer a less sweet pie, reduce the sugar by 1/2 cup. To enhance the spices, consider adding a pinch of cinnamon or clove. This pie is perfect for autumn gatherings, similar to the beloved Sour Cream Apple Cake.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with whipped cream for an indulgent treat. It pairs beautifully with a side of Potato Salad for a balanced meal. This dessert can also be a delightful ending to a Thanksgiving feast, offering a comforting finish that complements savory dishes.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It can last for up to 3-4 days. To reheat, place individual slices in the microwave for about 30 seconds, or warm the whole pie in a 350°F oven for about 15 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New England Pumpkin Pie contains roughly 529 calories, with 7g protein, 83g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (29% of the Daily Value) and calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1283mg per serving (56% 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 canned pumpkin instead of fresh?
Yes, canned pumpkin works perfectly and saves time. Just ensure it's pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. One 15-ounce can is equivalent to about 2 cups of fresh pumpkin puree.
How can I tell when the pie is done baking?
The pie is done when the edges are set, but the center should still have a slight jiggle. A knife inserted into the center should come out clean. Keep an eye on the crust; if it starts to brown too quickly, you can cover it with foil.
Can I freeze pumpkin pie?
Yes, you can freeze pumpkin pie! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving for the best texture.
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).