`Tis The Season Pumpkin Pie
A classic pumpkin pie with warm spices and creamy filling, perfect for holiday gatherings and dessert tables, appealing to pumpkin lovers and those craving seasonal flavors.
Ingredients
Instructions
- Thoroughly mix pumpkin, sugar, salt, ground cinnamon, ground nutmeg, and ground cloves.
- Blend in eggs, milk, and evaporated milk until well combined.
- Pour the mixture into an unbaked 9-inch deep-dish pie crust.
- Bake at 400°F for 50 minutes or until a knife inserted in the center comes out clean.
- Allow the pie to cool before serving.
- Trim with walnut halves if desired.
- Serve with whipped cream.
Tips & Substitutions
For a richer flavor, consider using fresh pumpkin instead of canned, roasting it first to enhance the sweetness. If you prefer a spicier profile, feel free to increase the ground cinnamon or add a pinch of ginger. You can substitute the milk with almond or oat milk for a dairy-free version, or use a combination of half-and-half for extra creaminess.
Serving Suggestions
Serve slices of this delightful pie with a dollop of whipped cream on top for an indulgent treat. It pairs beautifully with a hot cup of coffee or spiced chai. For a festive touch, consider serving alongside Marguerite'S Egg Custard Pie or a light salad like Lemony Cauliflower for a balanced meal.
Storage & Reheating
To store leftovers, cover the cooled pie with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for about 20 seconds or warm the whole pie in a preheated oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of `Tis The Season Pumpkin Pie contains roughly 691 calories, with 10g protein, 152g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (255% of the Daily Value), calcium (104% of the Daily Value), and iron (77% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 506mg per serving (22% 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, fresh pumpkin can be used for a more robust flavor. Roast the pumpkin until tender, then mash it for this recipe. It may require slightly more cooking time, but the depth of flavor is worth it.
What can I substitute for eggs in this recipe?
For a vegan option, you can use flax eggs or chia seeds. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg and let it sit until it thickens. This will help bind the ingredients together just like eggs do.
How do I know when the pie is done baking?
The pie is done when the filling is set and a knife inserted in the center comes out clean. If the edges of the crust start to brown too quickly, you can cover them with foil to prevent burning while the filling finishes baking.
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).