Pumpkin Pie Anytime Of The Year
A creamy, spiced pumpkin pie that combines the rich flavors of pumpkin and vanilla with warm pumpkin pie spice. Perfect for any occasion, this easy-to-make dessert offers a smooth texture and comforting taste that appeals to both traditional and modern palates. Ideal for fall or year-round enjoyment.
Ingredients
Instructions
- Put all ingredients in a blender and blend on medium for 1 minute.
- Let stand for 2 minutes.
- Pour into a buttered pie pan.
- Bake at 350 degrees Fahrenheit for 50 minutes.
- Let cool and serve with low-fat whipped cream.
Tips & Substitutions
For a smoother texture, ensure all ingredients are at room temperature before blending. If you don't have pumpkin pie spice, use a mix of cinnamon, nutmeg, and ginger instead. You can also substitute the evaporated milk with coconut milk for a dairy-free version. This recipe is quite versatile and can be made with other pureed fruits for a unique twist.
Serving Suggestions
Serve the pumpkin pie with a dollop of low-fat whipped cream on top for added creaminess. For a festive touch, sprinkle some extra pumpkin pie spice on the whipped cream. This pie pairs beautifully with a side of Vanilla Ice Cream And Rice Chex Dessert for a delightful contrast in textures.
Storage & Reheating
Store any leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. If reheating the entire pie, cover it with foil and warm in a preheated oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Anytime Of The Year contains roughly 419 calories, with 6g protein, 70g carbohydrates, and 14g fat. It is an excellent source of iron (74% of the Daily Value), calcium (39% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of potassium and protein. It also contributes 10g 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. Make sure to cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin to replace the 16 oz can. This will give your pie a fresher flavor and is a great way to use seasonal pumpkins.
Can I make this pie ahead of time?
Absolutely! You can make the pie a day or two in advance. Just ensure it cools completely before refrigerating. This will allow the flavors to meld beautifully. When ready to serve, simply reheat if desired or serve chilled.
What can I substitute for Bisquick?
If you don't have Bisquick, you can make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. This homemade mix works perfectly in this recipe and can be used in other American recipes as well.
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).