Pumpkin Peach Pie
A rich and flavorful pumpkin peach pie with warm spices and crunchy pecans, perfect for autumn gatherings or holiday desserts, offering a comforting blend of sweet and spiced flavors.
Ingredients
Instructions
- Mix brown sugar, flour, cinnamon, cloves, ginger, and salt in a bowl.
- Beat eggs in a separate bowl.
- Add milk to the eggs and stir into the dry mixture.
- Cook over hot water until the mixture thickens, stirring constantly.
- Add butter, pecans, and cooked pumpkin to the mixture and mix well.
- Pour the filling into a baked pie shell.
- Freeze the pie if desired, storing separately.
Tips & Substitutions
For added depth, consider using light brown sugar instead of dark for a milder flavor. You can substitute the pecans with walnuts or omit them entirely for a nut-free version. If you prefer a spicier filling, increase the cinnamon or add a pinch of nutmeg. Make sure to cool the cooked pumpkin before mixing to prevent curdling the eggs.
Serving Suggestions
Serve this Pumpkin Peach Pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Kathy'S Pink Salad for a refreshing side. For a cozy evening, enjoy it with a warm cup of coffee or tea, making it a perfect dessert for gatherings or fall festivities.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze it, wrap the pie tightly in plastic wrap and then in aluminum foil. To reheat, thaw in the refrigerator overnight and warm in a preheated oven at 350°F for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Peach Pie contains roughly 447 calories, with 5g protein, 34g carbohydrates, and 33g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g 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 fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure it is cooked and pureed to a smooth consistency before adding it to the mixture. Fresh pumpkin may have a slightly different texture and flavor, but it will work beautifully in this recipe.
How can I make this pie gluten-free?
To make this pie gluten-free, substitute the regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum, or add it separately if your blend doesn't. This will help achieve a similar texture in the filling.
What can I serve alongside this pie?
This pie pairs well with a variety of sides. Consider serving it alongside a fresh fruit salad or a spiced chai for a seasonal touch. Additionally, a slice of Cathy'S Coffee Cake complements the flavors nicely and adds variety to your dessert spread.
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).