Syl'S Pumpkin Pie
A creamy pumpkin pie with warm spices, perfect for fall gatherings or holiday dessert menus, offering comforting flavors that suit all pumpkin lovers.
Ingredients
Instructions
- Combine pumpkin, brown sugar, egg substitute, cinnamon, ginger, nutmeg, and cloves in a mixing bowl.
- Add evaporated skim milk to the mixture and blend until smooth.
- Pour the filling into a prepared pie shell.
- Bake at 400°F (200°C) for 50 minutes or until set.
Tips & Substitutions
For a richer flavor, consider using pure maple syrup instead of brown sugar. You can also replace the egg substitute with 3 large eggs if you prefer a traditional approach. Ensure your pumpkin is well-mixed to avoid lumps, and if you like a spicier pie, feel free to add an extra pinch of cinnamon or nutmeg. This pie pairs beautifully with Dee'S Spinach And Artichoke Dip as a savory complement.
Serving Suggestions
Serve this pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. It pairs wonderfully with coffee or spiced tea. For a festive twist, sprinkle some additional cinnamon on top before serving. This pie is perfect for Thanksgiving gatherings or paired with snacks like Glazed Cinnamon Raisin Rolls for a sweet treat.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered, for up to 4 days. To reheat, place slices in the microwave for about 30-40 seconds or until warmed through. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes. Allow it to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Syl'S Pumpkin Pie contains roughly 330 calories, with 10g protein, 45g carbohydrates, and 13g fat. It is an excellent source of iron (25% of the Daily Value), calcium (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
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?
Absolutely! If using fresh pumpkin, roast it until soft, then puree it until smooth. You'll need about 2 cups of fresh puree to replace the 1 lb. can. Just ensure it's well-drained to avoid excess moisture in your pie.
How can I make this pie dairy-free?
You can easily make this pumpkin pie dairy-free by substituting the evaporated skim milk with a non-dairy milk like almond milk or coconut milk. Just ensure to use a full-fat version for the best texture and richness.
Is it possible to freeze this pumpkin pie?
Yes, you can freeze pumpkin pie! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw in the refrigerator overnight and reheat as 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).