Rich Pumpkin Pie
A velvety pumpkin pie with buttery crust, sweet spice blend and a hint of ginger—perfect for autumn gatherings or a cozy dessert at any time.
Ingredients
Instructions
- Mix pumpkin, butter, milk, eggs, sugar, salt, flour, ginger, nutmeg, and cinnamon together until smooth.
- Pour the batter into an unbaked pie shell.
- Bake at 425°F for 45 to 55 minutes or until set and golden.
- Sprinkle the finished pie with a light dusting of sugar before serving.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin instead of canned. If you're short on time, substitute with a store-bought pie crust. You can also add a splash of vanilla extract to enhance the sweetness. For a unique twist, experiment with spices like cardamom or allspice in addition to the classic ginger and nutmeg. This pie pairs beautifully with Chocolate Dipped Bananas for a delightful dessert spread.
Serving Suggestions
Serve your rich pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs wonderfully with a spiced chai or a hot cup of coffee. For a festive touch, garnish with candied pecans or serve alongside Tropical Buttermilk Pie for a delightful dessert table.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container, 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 if you prefer a crisp crust, as it can become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Pumpkin Pie contains roughly 1268 calories, with 15g protein, 154g carbohydrates, and 70g fat. It is an excellent source of dietary fiber (115% of the Daily Value), vitamin C (53% of the Daily Value), and calcium (38% of the Daily Value). Note that it is relatively high in sodium, at 900mg per serving (39% 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?
Yes, you can substitute whole milk with alternatives like almond milk or coconut milk for a dairy-free version. Just ensure the consistency is similar to whole milk to maintain the pie's texture. Experimenting with different milks can also add unique flavors to the pie.
How can I tell when the pie is done baking?
The pie is done when the edges are set, but the center may still have a slight jiggle. It will firm up as it cools. A toothpick inserted into the center should come out clean or with a few moist crumbs. Remember, overbaking can lead to a dry texture.
Can I freeze pumpkin pie?
Yes, pumpkin pie can be frozen. To freeze, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving, and reheat if desired.
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).