Pumpkin Pie(Madge'S)
A classic, creamy pumpkin pie with warm spices and rich filling, perfect for holiday gatherings or cozy desserts for pumpkin lovers.
Ingredients
Instructions
- Mix the dry ingredients (sugar, salt, cinnamon, mace, cloves, ginger) in order listed.
- Stir altogether until well mixed.
- Pour into unbaked pie shell.
- Bake at 425°F for 15 minutes.
- Reduce temperature to 350°F and bake for an additional 40 minutes.
- Check doneness with a knife inserted in the middle of the pie; it should come out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you don't have mace, nutmeg can be a good substitute. Ensure your pumpkin is well cooked and smooth for the best texture. If you're short on time, a store-bought pie crust can save you effort, allowing you to focus on perfecting the filling. This recipe is perfect for the fall season and pairs wonderfully with Grannie Brockman'S Icebox Rolls.
Serving Suggestions
Serve slices of pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs well with spiced coffee or hot apple cider, making it a perfect dessert for autumn gatherings. Consider serving alongside Finger Ham Biscuits for a delightful contrast of flavors. For a lighter option, serve with fresh fruit salad.
Storage & Reheating
To store leftover pumpkin pie, cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. When reheating, place it in a preheated oven at 350°F for about 15-20 minutes until warmed through. This helps maintain its texture and flavor. Alternatively, you can enjoy it cold right from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Madge'S) contains roughly 693 calories, with 8g protein, 88g carbohydrates, and 36g fat. It is an excellent source of vitamin A (97% of the Daily Value), vitamin C (44% of the Daily Value), and iron (40% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2264mg per serving (98% 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?
Absolutely! Fresh pumpkin can be used as long as it's cooked and pureed until smooth. Just ensure it's well-drained to avoid excess moisture in the pie filling, which can affect the texture. Roasting the pumpkin enhances its natural sweetness, making it an excellent choice for this recipe.
What should I do if my pie cracks?
Cracks can occur if the pie is overbaked or the filling is too dry. To prevent this, avoid overmixing your filling and ensure you bake at the correct temperatures. If a crack does happen, a dollop of whipped cream can cover it up beautifully, making it look intentional and delicious.
Can I make this pie ahead of time?
Yes, you can make the pie a day in advance. Allow it to cool completely, then cover and refrigerate. This actually helps the flavors meld together. Just be sure to serve it at room temperature or gently warm it up before serving for the best taste.
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).