Pumpkin Pie(Makes 2 Pies)
Pumpkin pie offers a rich, creamy filling with warm spices like cinnamon, ginger, cloves, and nutmeg that perfectly complement the sweet pumpkin base. Ideal for autumn celebrations or holiday gatherings, this classic dessert appeals to those who love comforting, flavorful pies with a hint of spice.
Ingredients
Instructions
- Blend the beaten eggs, canned pumpkin, sugar, salt, cloves, cinnamon, ginger, and nutmeg together.
- Slowly add the condensed milk and mix well until smooth.
- Pour the filling into 2 unbaked pie shells.
- Bake at 400°F for 15 minutes.
- Reduce the oven temperature to 375°F and continue baking for about 45 minutes, or until the center is set and a knife inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using freshly roasted pumpkin instead of canned. If you're short on eggs, you can substitute each egg with 1/4 cup of applesauce. Make sure to mix the spices well for an even distribution. If you like a sweeter pie, add a little more sugar, but taste your filling before baking to ensure balance.
Serving Suggestions
Serve your pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Sparkling Orange Eggnog for a festive touch. Consider serving it alongside a slice of Casserole Cheese Bread for a satisfying meal.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm a 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(Makes 2 Pies) contains roughly 191 calories, with 4g protein, 32g carbohydrates, and 6g fat. It is an excellent source of vitamin A (67% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 791mg per serving (34% 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 a different type of milk instead of condensed milk?
Yes, you can substitute condensed milk with a mixture of evaporated milk and sugar for a similar sweetness and texture. For a dairy-free option, use almond or coconut milk, but keep in mind the flavor will change slightly.
How do I know when the pie is done baking?
The pie is done when the center is set and a knife inserted comes out clean. It may slightly jiggle, but it should not be liquidy. Keep an eye on the crust to ensure it doesn't over-brown; cover the edges with foil if necessary.
Can I freeze pumpkin pie?
Yes, pumpkin pie can be frozen. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating and serving.
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).