Pumpkin Pie(Two)
A classic and creamy pumpkin pie with warm cinnamon flavor, perfect for holiday gatherings and fall desserts, offering a smooth texture and festive aroma.
Ingredients
Instructions
- In a large mixing bowl, combine pumpkin, sugar, cinnamon, and salt with an electric mixer; add beaten eggs.
- Sift in flour while mixing.
- Pour the mixture equally into 2 raw pie shells.
- Bake at 400° for 15 minutes.
- Reduce temperature to 350° and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider using fresh pumpkin puree instead of canned. If you want to reduce sugar, substitute some with maple syrup or honey, adjusting the liquid ingredients accordingly. Adding a pinch of nutmeg or ginger can elevate the flavor profile. This recipe can also be made with a gluten-free flour blend if needed.
Serving Suggestions
Serve the pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of spiced chai or coffee. For a festive touch, sprinkle some cinnamon on top before serving, or consider serving alongside a slice of Jean'S Cookies for dessert variety.
Storage & Reheating
Store leftover pumpkin pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid microwaving, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie(Two) contains roughly 1888 calories, with 15g protein, 218g carbohydrates, and 16g fat. It is an excellent source of calcium (38% of the Daily Value), potassium (35% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1557mg per serving (68% 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 Pet milk?
Yes, you can substitute Pet milk with any evaporated milk or even use a non-dairy alternative like coconut or almond milk for a different flavor. Just ensure the consistency is similar for the best results.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center is slightly jiggly but not liquid. A toothpick inserted in the center should come out clean or with a few moist crumbs, indicating it's perfectly baked.
Can I freeze pumpkin pie?
Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating.
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).