Pumpkin Pie(Heritage Recipe)
A rich, creamy pumpkin pie with warm spices, perfect for holiday gatherings or cozy desserts, blending smooth pumpkin and sweet cream flavors.
Ingredients
Instructions
- Mix all ingredients together until smooth.
- Pour the mixture into 2 or 3 pie shells, depending on the size of the crusts.
- Bake until the filling is set and the crust is golden, approximately 45 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of regular sweet milk. If you prefer a less sweet pie, reduce the sugar to 1 ½ cups. Ensure all ingredients are at room temperature before mixing for better incorporation. To enhance the flavor, add a pinch of salt or vanilla extract. This recipe is perfect for fall gatherings, alongside classics like Pinwheel Cookies or Chocolate No Bake Oatmeal Cookies.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a warm cup of spiced cider or coffee. For a festive touch, garnish with a sprinkle of nutmeg or cinnamon. This pie also makes a delightful addition to holiday spreads alongside dishes like Hawaiian Delight Wedding Cake.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, where it will keep for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through. Alternatively, you can enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Heritage Recipe) contains roughly 448 calories, with 7g protein, 69g carbohydrates, and 17g fat. It is a good source of calcium (18% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 pumpkin?
Yes, you can use fresh pumpkin, but it requires additional preparation. Cook and puree the pumpkin, ensuring it is well-drained to avoid excess moisture, which can affect the pie's consistency. One medium pumpkin typically yields about 2 cups of puree, which is equivalent to one large can.
What can I use as a substitute for Milnot cream?
If you can't find Milnot cream, you can substitute it with an equal amount of heavy cream or a mixture of evaporated milk and whole milk. This will provide a similar richness and creaminess to the pie filling. You can also use non-dairy alternatives like coconut cream for a vegan option.
How do I know when the pie is done baking?
The pie is done when the filling is set and the edges of the crust are golden brown. You can check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Keep an eye on the crust to prevent over-browning, and cover the edges with foil if needed.
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).