Sylvia'S Pumpkin Pie
Sylvia's Pumpkin Pie offers a classic, flavorful blend of pumpkin, spices, and a sweet meringue topping, perfect for fall gatherings and holiday celebrations.
Ingredients
Instructions
- Mix brown sugar, flour, salt, cinnamon, ginger, and cloves.
- Beat the egg yolks separately.
- Add milk to the egg yolks and stir into the dry mixture.
- Cook the mixture slowly over low heat, stirring constantly until thickened.
- Add cooked pumpkin and butter, stirring until well combined.
- Prepare a meringue with three egg whites and nine teaspoons of sugar.
- Top the pumpkin filling with the meringue.
- Bake at 325°F for 20 minutes or until the top is browned.
Tips & Substitutions
For a smoother filling, ensure that the cooked pumpkin is well-pureed. You can substitute the brown sugar with maple syrup for a different flavor profile. If you're short on time, use a store-bought pie shell instead of making one from scratch. Don't hesitate to adjust the spices according to your preference; a bit more ginger or cinnamon can enhance the flavor.
Serving Suggestions
Serve Sylvia's Pumpkin Pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Baked Berry Pudding, making for a comforting dessert spread. For an added touch, sprinkle some cinnamon on top before serving for extra flavor.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to three days. If you want to reheat it, place slices in a preheated oven at 325°F for about 10-15 minutes until warmed through. This will help maintain the texture of the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Sylvia'S Pumpkin Pie contains roughly 300 calories, with 5g protein, 42g carbohydrates, and 12g fat. It is an excellent source of vitamin A (33% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1344mg per serving (58% 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
How can I make this recipe dairy-free?
To make Sylvia's Pumpkin Pie dairy-free, substitute the milk with almond milk or coconut milk, and use a dairy-free butter alternative. This will keep the pie creamy while accommodating dietary restrictions.
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).