Pumpkin Pie(Serves 8; 0 Grams Of Cholesterol)
A classic pumpkin pie with warm spices and smooth filling, perfect for holiday gatherings or cozy desserts, appealing to pumpkin lovers and those seeking a comforting treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Bake pie crust until lightly browned. Remove from oven and let cool to room temperature.
- Preheat oven to 450°F.
- In a large bowl, beat all filling ingredients until smooth.
- Pour filling into the prepared pie shell.
- Bake for 10 minutes at 450°F.
- Reduce oven temperature to 325°F and continue baking for 50 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a smoother filling, blend the pumpkin puree with the evaporated skim milk before adding the egg whites. If you don’t have brown sugar, you can substitute with white sugar and add a tablespoon of molasses for flavor. To enhance the spices, consider adding a pinch of allspice or cinnamon. Ensure your pie shell is well-chilled before baking for a flakier crust.
Serving Suggestions
Serve the pumpkin pie slightly warm or at room temperature with a dollop of whipped cream for a classic touch. It pairs beautifully with coffee or spiced cider, making it a perfect dessert for gatherings. For a twist, consider serving it alongside a scoop of vanilla ice cream or a slice of Nut Cream Cake for variety.
Storage & Reheating
Once cooled, cover the pumpkin pie with plastic wrap or aluminum foil and store it in the refrigerator 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. Avoid using a microwave, as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Serves 8; 0 Grams Of Cholesterol) contains roughly 677 calories, with 17g protein, 123g carbohydrates, and 14g fat. It is an excellent source of iron (79% of the Daily Value), calcium (40% of the Daily Value), and protein (34% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 469mg per serving (20% 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. To prepare, roast a sugar pumpkin until tender, scoop out the flesh, and puree it until smooth. This may alter the moisture content, so adjust the evaporated milk accordingly to achieve the desired consistency.
How can I make this pie dairy-free?
To make the pumpkin pie dairy-free, substitute the evaporated skim milk with a plant-based milk alternative like almond, coconut, or soy milk. You may need to add a thickener like cornstarch or arrowroot to mimic the creaminess of evaporated milk.
Is there a way to make this recipe sweeter?
If you prefer a sweeter pie, increase the brown sugar by a couple of tablespoons or add a bit of maple syrup for a richer flavor. Make sure to taste the filling before baking to achieve your desired sweetness.
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).