Pumpkin Pie(For Two 9-Inch Pies)
A rich, spiced pumpkin pie with a smooth filling, perfect for fall gatherings or holiday desserts, appealing to pumpkin lovers and those craving a classic treat.
Ingredients
Instructions
- Combine pumpkin, eggs, evaporated milk, milk, brown sugar, salt, and cinnamon in a bowl.
- Beat until smooth and well blended.
- Pour the mixture into two unbaked 9-inch pie crusts.
- Bake at 375°F; check after 30 minutes and continue baking until set.
Tips & Substitutions
For a richer flavor, consider using a mix of half-and-half instead of milk, or add a splash of vanilla extract. If you prefer less sweetness, reduce the brown sugar by a third, or substitute with maple syrup. Ensure your pumpkin is well-blended for a smooth texture. If you have leftover filling, use it in Pumpkin Spice Bread(Any Way You Slice It, This Pumpkin Spice Bread Won'T Last.) for a delightful treat.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a classic touch. It pairs beautifully with Independence Salad, which adds a refreshing contrast. For a festive presentation, sprinkle some cinnamon on top before serving and consider adding pecan or caramel sauce for extra flavor.
Storage & Reheating
Allow the pies to cool completely at room temperature, then cover them with plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the whole pie in a preheated oven at 350°F for about 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(For Two 9-Inch Pies) contains roughly 393 calories, with 3g protein, 87g carbohydrates, and 5g fat. It is an excellent source of vitamin A (48% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1405mg per serving (61% 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. Make sure to roast and puree it until smooth. You'll need about 2 cups of fresh pumpkin puree to replace the 13 oz. can. Adjust the spices slightly if desired, as fresh pumpkin can vary in flavor.
What can I do if my pie filling is too runny?
If your filling seems runny, try adding an extra egg or a tablespoon of cornstarch to help thicken it. Additionally, ensure that you are using the right ratio of evaporated milk and fresh milk, as too much liquid can lead to a less firm pie.
How can I tell when the pie is done baking?
The pie is done when the filling is set but still slightly jiggly in the center. You can also check with a toothpick; it should come out mostly clean when inserted into the filling. Allow it to cool completely for further setting.
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).