Zenobia Bryant'S Pumpkin Pie
A classic pumpkin pie with warm spices and creamy filling, perfect for holiday gatherings or fall desserts, appealing to pumpkin lovers and those seeking comfort food.
Ingredients
Instructions
- Preheat oven to 450°F.
- Cook the pumpkin until tender.
- Mix all ingredients in order: pumpkin, sugar, salt, ginger, cinnamon, cloves, and evaporated milk.
- Pour the mixture into the unbaked pie crust.
- Bake at 450°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 45 minutes.
- Allow the pie to cool before serving.
- Top with whipped cream if desired.
Tips & Substitutions
For a smoother filling, ensure the pumpkin is well pureed before mixing. If you don’t have evaporated milk, whole milk or a dairy-free alternative can be used, though the texture may vary slightly. For added flavor, consider incorporating a touch of nutmeg or substituting brown sugar for white sugar. To save time, use canned pumpkin instead of fresh.
Serving Suggestions
Serve slices of pumpkin pie with a dollop of whipped cream on top for a classic touch. It pairs beautifully with Snow On The Mountain Punch for a festive dessert spread. Consider serving alongside a cheese platter or a light salad for a well-rounded meal experience.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered, for up to 3-4 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Avoid microwaving for best texture, as it can make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Zenobia Bryant'S Pumpkin Pie contains roughly 303 calories, with 7g protein, 63g carbohydrates, and 5g fat. It is an excellent source of iron (59% of the Daily Value), dietary fiber (32% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 967mg per serving (42% 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 works well, but it needs to be cooked and pureed thoroughly. When using fresh pumpkin, choose sugar pumpkins for the best flavor and texture. Cook until tender, cool, and blend until smooth before adding to the filling.
How can I tell when the pie is done baking?
The pie is done when the filling is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean. Keep an eye on the crust; if it browns too quickly, cover the edges with foil.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance and refrigerate it overnight. Just be sure to allow it to cool completely before covering. If you want to freeze it, do so before baking, then bake it fresh when you’re ready to enjoy.
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).