Old Fashioned Pumpkin Pie(My Husband'S Favorite)
Old Fashioned Pumpkin Pie offers a rich, creamy filling with warm spices like cinnamon, ginger, nutmeg, and cloves, nestled in a flaky pie crust. Its comforting flavors make it perfect for holiday gatherings and family desserts, appealing to pumpkin lovers and those seeking classic, nostalgic treats.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, beat eggs slightly.
- Add pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Beat until well blended.
- Slowly add milk and heavy cream, mixing continuously.
- Pour the mixture into the unbaked pie shell.
- Bake for 60 to 70 minutes or until a knife inserted into the center comes out clean.
- Allow the pie to cool before serving.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin puree instead of canned. If you prefer a less sweet pie, reduce the granulated sugar to 1/4 cup. You can also substitute the heavy cream with coconut milk for a dairy-free version. Remember to whisk the eggs thoroughly for a smooth filling, and ensure your spices are fresh for the best taste.
Serving Suggestions
Serve slices of this Old Fashioned Pumpkin Pie with a dollop of whipped cream or a scoop of Vanilla ice cream for an indulgent treat. It pairs beautifully with Cherry Shakes as a refreshing drink option. For a festive touch, garnish with cinnamon sticks or a sprinkle of nutmeg on top.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3-4 days. To reheat, place individual slices in the microwave for about 20-30 seconds, or reheat the whole pie in a 350°F oven for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Pumpkin Pie(My Husband'S Favorite) contains roughly 233 calories, with 3g protein, 29g carbohydrates, and 13g fat. It is an excellent source of vitamin A (30% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1499mg per serving (65% 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 make the pie crust from scratch?
Absolutely! A homemade pie crust can elevate the flavor of your pumpkin pie. Use a simple recipe with flour, butter, and water, or try a graham cracker crust for a twist. Just be sure to pre-bake your crust for 10-15 minutes before adding the filling to prevent it from becoming soggy.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted into the center comes out clean. It may still jiggle slightly, but it should not be liquid. Baking times can vary, so keep an eye on it, especially after the 60-minute mark.
Can I freeze pumpkin pie?
Yes, pumpkin pie can be frozen! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving. Reheat as needed 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).