Pilgrim Pumpkin Pie
A classic pumpkin pie with warm spices and creamy filling, perfect for holiday gatherings or cozy autumn desserts, appealing to pumpkin lovers and those seeking nostalgic flavors.
Ingredients
Instructions
- Preheat oven to 425°F.
- Prepare the unbaked pie crust in a pie plate.
- In a large bowl, with a mixer at medium speed, beat the pumpkin with all other ingredients (excluding whipped cream) until well mixed.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake the pie for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and continue baking for 35 minutes or until the filling is set.
- Let the pie cool before serving.
- Top with whipped cream before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. If you’re short on time, a store-bought pie crust can work well. To enhance the flavors, let the pie sit in the refrigerator overnight before serving. You can also add a pinch of cardamom for an extra depth of flavor. This recipe is a classic among American recipes, perfect for the holidays.
Serving Suggestions
Serve slices of Pilgrim Pumpkin Pie topped with freshly whipped cream for a delightful finish. It pairs beautifully with a scoop of vanilla ice cream or a dollop of spiced whipped cream. Consider serving it alongside a warm beverage like apple cider or coffee for a comforting dessert experience. This pie is a wonderful addition to any holiday table.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. Alternatively, you can warm the entire pie in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pilgrim Pumpkin Pie contains roughly 448 calories, with 5g protein, 62g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (42% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 736mg per serving (32% 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! You'll need about 2 cups of cooked and pureed pumpkin. Just make sure to remove excess moisture by draining it well, as canned pumpkin has a more consistent texture that helps with the pie's structure.
How can I tell when the pie is done baking?
The pie is done when the filling is set and a knife inserted in the center comes out clean. It may still have a slight jiggle, but it will firm up as it cools. Keep an eye on the crust edges; if they start to darken too much, cover them with foil.
Can I make the pie ahead of time?
Absolutely! You can prepare the pie a day or two in advance and store it in the refrigerator until ready to serve. Just add the whipped cream just before serving for the best texture and presentation.
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).