Pumpkin And Spice Pie
A warm, spiced pumpkin pie with a rich filling and aromatic spices, perfect for fall gatherings and dessert lovers seeking comforting, classic flavors.
Ingredients
Instructions
- Preheat oven to 450°F.
- Combine eggs, sweetened condensed milk, cooked pumpkin, molasses, cinnamon, ginger, cloves, nutmeg, and salt in a bowl.
- Pour the mixture into the unbaked pie pastry shell.
- Bake in the oven for 15 minutes.
- Reduce oven temperature to 350°F.
- Continue baking for 35 minutes or until a knife inserted in the center comes out clean.
- Serve topped with Ginger Whipped Topping.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin instead of canned. If you don’t have molasses, honey or maple syrup can be used as a substitute, though the flavor will vary slightly. Ensure you mix the spices well to avoid clumping. Serving it with a dollop of Ginger Whipped Topping adds a delightful contrast to the spiced filling. For a flaky crust, try using the Perfect-Easy Pie Crust recipe.
Serving Suggestions
This Pumpkin And Spice Pie is perfect for holiday gatherings and pairs beautifully with warm drinks like spiced apple cider or coffee. Serve it alongside Pan-Browned Potatoes for a savory touch to balance out the sweetness. For an extra festive touch, garnish with a sprinkle of cinnamon or a few pecans on top.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, bake the pie in a 350°F oven for about 10-15 minutes, or until warmed through. This helps maintain its texture and flavor without making it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin And Spice Pie contains roughly 91 calories, with 2g protein, 17g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 641mg per serving (28% 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 puree instead of canned. Roast a sugar pumpkin, scoop out the flesh, and blend until smooth. This will enhance the flavor and texture of your pie.
What should I do if my pie cracks while baking?
If your pie cracks, it may be due to overbaking or using too high a temperature. To prevent this, bake at the recommended temperatures and check for doneness earlier. Cracks can also be covered with whipped cream before serving.
How can I make this pie dairy-free?
To make this pie dairy-free, substitute the sweetened condensed milk with a dairy-free alternative such as coconut cream or almond milk mixed with a sweetener. Ensure your pie crust is also dairy-free.
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).