Perfect Pumpkin Or Sweet Potato Pie
Sweet and spicy, this pumpkin or sweet potato pie offers a rich, creamy filling with warm flavors of pumpkin pie spice. Perfect for holiday gatherings or cozy desserts, it pairs beautifully with whipped cream and appeals to those who enjoy classic, comforting baked goods.
Ingredients
Instructions
- Mix brown sugar, flour, pumpkin pie spice, and salt in a large bowl.
- Stir in pumpkin (sweet potato), evaporated milk, and beaten eggs until well combined.
- Pour half of the mixture into each unbaked pie shell.
- Place the filled pies on a cookie sheet.
- Bake at 350°F (175°C) for 40 to 45 minutes or until tests done.
- Serve warm or cooled, with whipped cream if desired.
Tips & Substitutions
For a smoother filling, blend the pumpkin or sweet potato until creamy before adding it to the mixture. If you don't have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and ginger. Use a store-bought pie crust for convenience, or try making your own for a fresher taste. If you're looking for a lower sugar option, consider reducing the brown sugar or using a sugar substitute.
Serving Suggestions
Serve the pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, consider adding a sprinkle of cinnamon on top. This pie is a delightful addition to any fall gathering, alongside dishes like Candied Yam Boats - Sweet Potatoes.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave individual slices for about 30 seconds, but be careful not to overheat, as it can change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Perfect Pumpkin Or Sweet Potato Pie contains roughly 243 calories, with 3g protein, 55g carbohydrates, and 3g fat. It is an excellent source of vitamin A (55% of the Daily Value) and iron (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1077mg per serving (47% 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 is a great substitute for fresh pumpkin and is often more convenient. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. One 15-ounce can is equivalent to about 2 cups of fresh pumpkin.
How do I know 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 have a slight jiggle, but it should not be liquid. Baking times may vary, so keep an eye on it during the last few minutes.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it until you're ready to serve. Just make sure to let it cool completely before covering it and placing it in the fridge. If you prefer, you can also freeze the unbaked pie and bake it later.
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).