Pumpkin Pie(St. Marks Cookbook)
A rich, spiced pumpkin pie with coconut and vanilla, perfect for fall gatherings and holiday desserts, offering a creamy texture and warm cinnamon flavor.
Ingredients
Instructions
- Mix all ingredients together in a large bowl.
- Pour the mixture into unbaked 9-inch pie shells.
- Sprinkle cinnamon over the tops of the pies.
- Bake at 350°F (175°C) for about 45 minutes.
- Make three 9-inch pies; for deep dish pies, make two.
Tips & Substitutions
For a creamier texture, use fresh pumpkin puree instead of canned, and consider adding a pinch of nutmeg for extra warmth. If you prefer a slightly less sweet pie, reduce the sugar to 3 cups. Ensure your butter is fully melted for a smooth batter. If you want to make it dairy-free, substitute the butter with coconut oil and use a non-dairy milk alternative instead of evaporated milk.
Serving Suggestions
Serve slices of pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. This pie pairs wonderfully with a warm cup of spiced chai or coffee. For an added twist, consider adding a sprinkle of toasted coconut on top, enhancing the flavors of the coconut in the filling. It’s a delightful end to any meal!
Storage & Reheating
Allow the pumpkin pie to cool completely before covering it with plastic wrap or aluminum foil. Store it in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave for 30-60 seconds until warmed through. This will help maintain its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(St. Marks Cookbook) contains roughly 3706 calories, with 15g protein, 142g carbohydrates, and 314g fat. It is an excellent source of vitamin A (280% of the Daily Value), vitamin C (102% of the Daily Value), and dietary fiber (99% of the Daily Value). Note that it is relatively high in sodium, at 998mg per serving (43% 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, using fresh pumpkin is a great option! Just roast the pumpkin until tender, scoop out the flesh, and puree it until smooth. This will give your pie a fresher taste and a slightly different texture. You'll need about 6 to 8 cups of fresh pumpkin to match the recipe's requirements.
How do I know when the pie is done baking?
The pie is done when the edges are set, and the center still has a slight jiggle. A toothpick inserted into the center should come out clean, which indicates that the filling is fully cooked. Keep an eye on the crust; if it browns too quickly, cover the edges with foil to prevent burning.
Can I make this pie ahead of time?
Absolutely! You can prepare the pumpkin pie a day ahead and store it in the refrigerator. Just make sure it's covered well to prevent it from absorbing any odors. Allow it to come to room temperature before serving, or reheat as suggested for the best flavor and texture.
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).