Pumpkin Pie Supreme(Easy)
Pumpkin Pie Supreme offers a creamy, sweet pumpkin flavor with hints of cinnamon and nutmeg, topped with light whipped cream. This easy-to-make dessert is perfect for festive gatherings or fall celebrations, delivering a delightful combination of smoothness and spice in every bite.
Ingredients
Instructions
- Place marshmallows, pumpkin, cinnamon, nutmeg, and salt in a saucepan.
- Heat over low flame, stirring until marshmallows are melted.
- Cool the mixture.
- Stir in half of the whipped cream.
- Carefully fold in the remaining whipped cream.
- Pour the mixture into the baked pie shell or graham cracker crust.
- Chill until the pie is firm.
Tips & Substitutions
For an extra layer of flavor, consider adding a splash of vanilla extract to the filling. If you prefer, you can substitute the marshmallows with a cup of sweetened condensed milk for a creamier texture. Make sure to keep stirring the mixture to prevent it from sticking to the bottom of the saucepan while the marshmallows melt.
Serving Suggestions
This Pumpkin Pie Supreme pairs beautifully with a dollop of whipped cream on top. For a festive touch, sprinkle some additional cinnamon or nutmeg before serving. It also complements well with a side of vanilla ice cream or a warm cup of spiced cider, making it a delightful dessert for autumn gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the pie again, serve it chilled straight from the fridge; it doesn't require reheating. If desired, add a dollop of fresh whipped cream for an extra touch when serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Supreme(Easy) contains roughly 301 calories, with 7g protein, 43g carbohydrates, and 11g fat. It is an excellent source of iron (36% of the Daily Value) and vitamin A (28% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1552mg per serving (67% 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. Just ensure to cook the pumpkin until soft, then blend it until smooth before combining it with the other ingredients. This will give you a fresher taste and texture compared to canned pumpkin.
How can I make the pie firmer?
If you prefer a firmer pie, you can add 1 tablespoon of cornstarch to the filling mixture before heating it. This will help stabilize the filling as it cools and chills in the fridge, resulting in a more set texture.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just prepare it, chill it overnight, and it will be ready to serve the next day. This allows the flavors to meld beautifully and can save you time on the day of your gathering.
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).