Pumpkin Pie(2 Pies)
Creamy and spiced pumpkin pie with a rich filling, perfect for holiday gatherings and dessert lovers craving warm autumn flavors. Serves two delicious pies.
Ingredients
Instructions
- Put eggs in a large bowl.
- Add pumpkin to the eggs.
- Combine white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl.
- Stir these dry ingredients into the pumpkin and eggs mixture.
- Gradually stir in 3 cups of evaporated milk until smooth.
- Pour the filling into two unbaked 9-inch pie shells.
Tips & Substitutions
For a smoother filling, make sure to blend the pumpkin and egg mixture thoroughly. If you prefer a different sweetness level, consider substituting half of the white sugar with maple syrup. You can also use a pre-made pie crust to save time. If you want a twist, add a pinch of nutmeg or ginger for additional flavor. This Pumpkin Pie pairs beautifully with Molasses Butterball Cookies for a festive dessert table.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It’s perfect as a standalone dessert or alongside coffee during gatherings. For a festive touch, sprinkle some cinnamon on top before serving. Consider pairing it with Easy Salsa Snacks for a delightful contrast in flavors during your holiday meals.
Storage & Reheating
To store leftovers, cover the pumpkin pie tightly with plastic wrap or aluminum foil and refrigerate. It can be kept for up to 3-4 days. When reheating, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(2 Pies) contains roughly 19 calories, with 0g protein, 4g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 492mg per serving (21% 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! Just make sure to roast and puree it until smooth before incorporating it into the recipe. Fresh pumpkin may have a slightly different texture and flavor compared to canned, but it can provide a delicious homemade touch to your pie.
How can I make this recipe dairy-free?
To make this pumpkin pie dairy-free, substitute the evaporated milk with a plant-based alternative such as coconut milk or almond milk. Make sure to choose a variety that has a similar consistency to evaporated milk for the best results.
What can I do if my pie crust shrinks during baking?
If your pie crust shrinks, it’s often due to the dough being too warm or overworked. To prevent this, chill the crust thoroughly before baking and avoid rolling it out too thin. If it still shrinks, you can patch it with extra dough or simply fill it as is for a rustic look.
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).