Pumpkin Pie(Grandma'S)
Creamy pumpkin pie with warm spices and a flaky crust, perfect for holiday gatherings or cozy desserts that delight pumpkin lovers and spice enthusiasts alike.
Ingredients
Instructions
- Use Mom's pie crust recipe or pastry shells.
- Preheat oven to 350°F (175°C).
- In a large bowl, beat eggs until well mixed.
- Add pumpkin, sugar, salt, cinnamon, ginger, and allspice; mix thoroughly.
- Gradually stir in milk until smooth.
- Pour filling into prepared pie crust or pastry shells.
- Bake in the preheated oven for 45 minutes or until a knife inserted near the center comes out clean.
- Let cool before serving.
Tips & Substitutions
For a smoother filling, ensure the pumpkin is well-pureed before mixing. You can substitute the sugar with brown sugar for a deeper flavor, or use maple syrup for a unique taste. If you prefer a spicier pie, add a pinch of nutmeg or cloves. Consider using a premade crust if you're short on time or try using Mom's pie crust recipe for a traditional touch.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs wonderfully with a spiced chai tea or coffee. For a delightful twist, consider serving it alongside Nanna'S Shortcake And Strawberry Dip to balance the flavors with some fresh fruit.
Storage & Reheating
After the pie has cooled, cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the whole pie in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Grandma'S) contains roughly 165 calories, with 3g protein, 35g carbohydrates, and 2g fat. It is a good source of vitamin C (11% of the Daily Value), dietary fiber (10% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1480mg per serving (64% 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 roast and puree it until smooth. You'll need about 3 1/2 cups of fresh pumpkin puree to replace the canned option. Ensure that the pumpkin is well-cooked and drained of excess moisture for the best results.
How can I tell when the pie is done baking?
The pumpkin pie is done when the filling is set around the edges and slightly jiggly in the center. A knife inserted near the center should come out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Can I make this pie ahead of time?
Absolutely! Pumpkin pie can be made a day or two in advance. Just bake it, let it cool completely, and store it in the refrigerator. This allows the flavors to meld together, enhancing the taste when served.
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).