Plantation Pumpkin Pie
A classic pumpkin pie with rich, spiced flavors of cinnamon, ginger, cloves, and nutmeg. This creamy dessert features a smooth pumpkin filling folded with beaten egg whites, creating a light yet flavorful treat perfect for holiday gatherings or cozy occasions. Its warm spices and velvety texture make it a crowd-pleaser.
Ingredients
Instructions
- Beat all the ingredients together.
- Beat egg whites stiff and fold into mixture.
- Pour into unbaked pie shell.
- Bake in very hot oven at 450° for 10 minutes.
- Reduce heat to 375° and bake until knife comes out clean.
Tips & Substitutions
For a creamier texture, use fresh pumpkin instead of canned, and ensure it's well-cooked and drained. You can substitute the spices with a pre-mixed pumpkin pie spice if you have it on hand. If you're out of milk, use almond milk or coconut milk for a different flavor profile. Consider adding a dollop of whipped cream or a sprinkle of pecans on top for added texture.
Serving Suggestions
Serve the Plantation Pumpkin Pie chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Aunt Susan's Waffles for a delightful brunch. For a festive touch, garnish with cinnamon sticks or toasted pecans for added flavor and presentation.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm the entire pie in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Plantation Pumpkin Pie contains roughly 194 calories, with 8g protein, 16g carbohydrates, and 12g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1045mg per serving (45% 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 for this recipe?
Yes, you can use canned pumpkin puree if you prefer a quicker option. Make sure to choose pure pumpkin, not pumpkin pie filling, to maintain the flavor balance in your pie.
What can I do if I don't have egg yolks?
If you don't have egg yolks, you can substitute each yolk with 1/4 cup of unsweetened applesauce or a flaxseed meal mix (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan version, though the texture may vary.
Can I freeze the pie?
Yes, you can freeze the pie. Wrap it tightly in plastic wrap and then in aluminum foil. It can last for up to 2 months in the freezer. Thaw it in the refrigerator overnight before serving.
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).