Spiced Pumpkin Pie
A warm, spiced pumpkin pie with rich flavors of cinnamon, ginger, and cloves, perfect for holiday gatherings or cozy autumn desserts enjoyed by everyone.
Ingredients
Instructions
- Beat eggs, evaporated milk, and sugar together until well mixed.
- Add remaining ingredients; blend thoroughly.
- Pour the mixture into an unbaked pie shell.
- Bake at 400° Fahrenheit for about 1 hour, or until a knife inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Spiced Pumpkin Pie, consider using freshly grated ginger instead of ground ginger for a brighter taste. If you don't have evaporated milk, you can substitute it with a mixture of regular milk and cream. For a gluten-free option, use a gluten-free pie crust. Always preheat your oven to ensure even baking and keep an eye on the pie during the last 15 minutes to prevent over-browning.
Serving Suggestions
Serve your Spiced Pumpkin Pie with a dollop of whipped cream or a scoop of Old Fashioned Ice Cream for a delightful contrast. It pairs beautifully with coffee or spiced chai tea. Consider adding a sprinkle of cinnamon or nutmeg on top for an extra touch. For a festive touch, serve it alongside Lillian Green's Pink Salad to complement the flavors.
Storage & Reheating
To store leftover Spiced Pumpkin Pie, cover it with plastic wrap or aluminum foil and refrigerate for up to 4 days. If you'd like to keep it longer, you can freeze the pie, wrapped tightly, for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Pumpkin Pie contains roughly 249 calories, with 6g protein, 22g carbohydrates, and 12g fat. It is a good source of dietary fiber (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1530mg per serving (67% 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 puree instead of canned. To prepare fresh pumpkin, cut it in half, remove the seeds, roast until tender, and then blend until smooth. This will give your pie a richer flavor, but make sure to drain any excess moisture to avoid a soggy crust.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can also work as an effective egg replacement, providing a similar binding effect.
How can I tell when the pie is done baking?
The best way to check if your Spiced Pumpkin Pie is done is to insert a knife or toothpick into the center. If it comes out clean or with just a few moist crumbs, the pie is ready. Make sure the edges are set but the center should have a slight jiggle for the perfect 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).