Pumpkin Pie Supreme(This Is A Different Pumpkin Pie Recipe To Try.)
A rich and creamy pumpkin pie with warm spices and a hint of lemon extract, perfect for autumn gatherings and those who love classic, flavorful desserts.
Ingredients
Instructions
- In a large bowl, mix well all ingredients except nutmeg.
- Pour the mixture into an unbaked pie shell.
- Sprinkle with nutmeg on top.
- Bake in a 350°F oven for 1 hour or until done.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with evaporated milk. If you don't have lemon extract, a bit of fresh lemon juice can work in a pinch. To enhance the spices, toast them lightly before adding to the mixture. Ensure your pie shell is well-chilled before filling to prevent a soggy crust. This recipe is a unique twist on traditional pumpkin pie, making it a delightful option for the holiday season.
Serving Suggestions
Serve the pumpkin pie supreme with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of spiced chai or coffee. Consider serving it alongside a light salad or a fruit platter for a balanced dessert experience. For a festive twist, try it with a slice of Baked Alaska for a stunning contrast.
Storage & Reheating
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. For a quick option, you can also microwave individual slices for 30-60 seconds. Enjoy it cold or warm, depending on your preference!
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Supreme(This Is A Different Pumpkin Pie Recipe To Try.) contains roughly 346 calories, with 5g protein, 58g carbohydrates, and 11g fat. It is a good source of calcium (13% of the Daily Value), protein (10% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 1110mg per serving (48% 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 canned pumpkin instead of fresh?
Yes, canned pumpkin is a great alternative and saves time. Just ensure you choose 100% pure pumpkin and not pumpkin pie filling, as the latter contains added sugar and spices. One 15-ounce can is equivalent to about 1 3/4 cups of fresh pumpkin puree, making it an easy substitution for this recipe.
How can I tell when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle but is not liquid. You can also insert a knife or toothpick into the center; it should come out clean or with a few moist crumbs. Keep an eye on the top to prevent over-browning, especially if using a dark pie pan.
Can I make this recipe without eggs?
Yes, you can substitute the egg with a flaxseed meal or chia seed mixture, which works well as a binding agent. To do this, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for about 5 minutes until it thickens, and then add it to your other ingredients. This is a great option for those following vegetarian recipes.
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).