Pumpkin Pie(10-Inch)
A classic pumpkin pie featuring rich pumpkin flavor and warm spices, perfect for holiday gatherings or cozy dessert occasions with a smooth, creamy texture.
Ingredients
Instructions
- Beat the eggs slightly.
- Beat in the remaining ingredients.
- Line the bottom of the pie crust with miniature marshmallows.
- Pour the pumpkin mixture into the pie crust.
- Bake at 425°F for 15 minutes.
- Reduce the oven temperature to 350°F.
- Bake for an additional 50 minutes until a knife inserted in the center comes out clean.
Tips & Substitutions
For a smoother filling, ensure all ingredients are at room temperature before mixing. If you prefer a less sweet pie, reduce the sugar to 1/3 cup. You can also swap ground ginger with fresh ginger for a more vibrant flavor. Consider using a pre-made pie crust to save time, or make your own for a homemade touch. For a twist, add a pinch of nutmeg to the spice mix.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a warm cup of spiced cider or coffee, making it a perfect dessert for holiday gatherings. For a festive touch, sprinkle some cinnamon or nutmeg on top before serving. This pie is a classic addition to any Thanksgiving table.
Storage & Reheating
Once cooled, cover the pumpkin pie with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through. Avoid reheating the entire pie multiple times to maintain texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(10-Inch) contains roughly 500 calories, with 7g protein, 84g carbohydrates, and 16g fat. It is an excellent source of iron (23% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 614mg per serving (27% 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 for this recipe. Start by roasting a sugar pumpkin until tender, then purée the flesh until smooth. You'll need about 2 cups of puréed pumpkin to replace the 16 oz. can. Adjust the spices as necessary, since fresh pumpkin can have a different flavor profile.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can substitute it with an equal amount of whole milk mixed with 2 tablespoons of cornstarch, or use a non-dairy alternative like coconut milk for a vegan option. Just keep in mind that these substitutions may slightly alter the flavor and texture of the pie.
How do I know when the pie is done baking?
The pumpkin pie is done when the edges are set, and a knife inserted into the center comes out clean or with only a few moist crumbs. The center may still jiggle slightly, but it will firm up as it cools. Make sure to keep an eye on it during the last 10-15 minutes to prevent over-baking.
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).