Pumpkin Blender Pie
A creamy, spiced pumpkin pie blended to perfection with milk and eggs, offering a smooth texture and warm flavors ideal for fall gatherings and holiday desserts.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch pie pan.
- In a blender, combine milk, eggs, oleo, flour, sugar, pumpkin, and pumpkin pie spice.
- Blend for 1 minute until smooth.
- Pour the mixture into the prepared pie pan.
- Bake for 45 to 50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using whole milk or a non-dairy alternative like almond milk. If you're short on time, pre-made pumpkin puree can be substituted for fresh pumpkin. Adjust the sugar based on the sweetness of your pumpkin. You can also add a pinch of salt to enhance the flavors. This pie is a great way to use leftovers from recipes like Army And Lou'S Candied Sweet Potatoes.
Serving Suggestions
Serve this delightful pie chilled or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream on top. For a festive touch, consider adding a sprinkle of cinnamon or nutmeg. This pie is a perfect dessert to follow a cozy meal, like a slice of Sweet Roll Cake, and makes a great addition to holiday gatherings.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the whole pie in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Blender Pie contains roughly 237 calories, with 5g protein, 50g carbohydrates, and 5g fat. It is an excellent source of iron (41% of the Daily Value), dietary fiber (24% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
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 a different type of milk?
Absolutely! You can substitute any milk variety, such as almond, oat, or soy milk, for a dairy-free option. Just ensure it’s unsweetened if you prefer to control the sweetness of the pie. The texture may vary slightly, but you'll still achieve a delicious result.
How do I know 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, which is normal as it will continue to firm up as it cools. Keep an eye on it towards the end of the baking time to prevent overcooking.
Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Just follow the instructions, let it cool completely after baking, then store it in the refrigerator. This allows the flavors to meld together, enhancing the overall taste, making it a fantastic option for holiday meals.
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).