Pumpkin Pie(Kelley Jo'S Great, Great, Great Grandmother Eldridge)
A classic pumpkin pie with warm spices and creamy filling, perfect for holiday gatherings or cozy desserts, appealing to pumpkin lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Mix eggs, pumpkin, flour, sugar, and nutmeg until well combined.
- Pour the mixture into a pastry-lined pie pan.
- Bake at 375° for about 10 minutes.
- Reduce oven temperature to 350° and continue baking until a knife inserted halfway between crust and center comes out clean.
- Let the pie cool slightly and top with fresh whipped cream before serving.
Tips & Substitutions
For a smoother filling, blend the pumpkin puree before mixing with the other ingredients. If you don’t have nutmeg, ground cinnamon or allspice can be used as substitutes. Consider using a pre-made pie crust for convenience, or make your own from scratch for a more authentic taste. This recipe can easily be doubled for Pumpkin Pie(2 Pies) to serve a larger crowd.
Serving Suggestions
Serve the pie slightly warm or at room temperature, topped with freshly whipped cream for added richness. This pumpkin pie pairs beautifully with a scoop of vanilla ice cream or a sprinkle of cinnamon on top. For a festive touch, consider serving alongside Mincemeat Pecan Buns for a delightful dessert spread.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or microwave for 30 seconds to 1 minute until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Kelley Jo'S Great, Great, Great Grandmother Eldridge) contains roughly 623 calories, with 11g protein, 102g carbohydrates, and 20g fat. It is an excellent source of iron (40% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 8g 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?
Yes, you can use fresh pumpkin. Simply roast and puree it until smooth. You'll need about 2 cups of pureed fresh pumpkin for this recipe, which will give a slightly different flavor and texture compared to canned pumpkin.
How can I tell when the pie is done baking?
The pie is done when a knife inserted halfway between the crust and the center comes out clean. The filling should be set but slightly jiggly in the center. If the crust is browning too quickly, you can cover the edges with foil.
Is this pie suitable for vegetarians?
Yes, this pumpkin pie is suitable for vegetarians as it contains no meat products. Just ensure that the pie crust you use is also vegetarian-friendly, as some store-bought options may contain lard.
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).