Pumpkin Pie Recipe

Pumpkin Pie Recipe
Staff Writer
Pumpkin
Stock.XCHNG/shuttermon

Pumpkin

I had always used canned pumpkin for pie, because it was what my mother and grandmother used. But I liked the idea of starting with a whole food rather than a can, and what if canned pumpkin turned out to be just as inferior as canned sweet potatoes and I just didn’t know better?

I baked two pies, identical except for the source of the pumpkin. Pie number one contained the flesh of a sugar pie pumpkin that I roasted for an hour, peeled, seeded, de-stringed, and forced through the food mill. Pie number two contained the flesh of a pumpkin that Libby’s had processed in a plant and I scooped out of the can.

The results: The canned pumpkin was (obviously) more convenient, and I did not have to wait for it to roast. It was also slightly more expensive — about $0.50 more than the whole pumpkin. But those were 50 cents well spent, because it made a superior pumpkin pie — the flavor was bigger, rounder, more pumpkin-y.

My advice: When you’re standing at the supermarket the day before Thanksgiving pondering your pumpkin options, grab the can and get in the checkout line before it grows any longer. You’re not being squeamish, you’re being sensible.

Make it or buy it? Make it. (But buy the can.)

Click here to see the homemade pie crust recipe. 

8
Servings
71
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/4 cup canned pumpkin purée
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg, freshly grated
  • 1/8 teaspoon ground ginger
  • 1 cup half-and-half
  • One 9-inch pie crust, partially baked*

Directions

Preheat the oven to 375 degrees.

In a large bowl, combine the pumpkin, eggs, sugars, cinnamon, nutmeg, ginger, and half-and-half and beat until smooth. Pour into the crust. Bake for 35 minutes, and remove from the oven. This is incredible served warm out of the oven, and almost as good cold.

Nutritional Facts

Sugar
4g
4%
Carbohydrate, by difference
16g
12%
Protein
1g
2%
Vitamin A, RAE
243µg
35%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
107mg
11%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
77µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
22mg
3%
Sodium, Na
123mg
8%
Water
29g
1%

Pumpkin Pie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pumpkin Pie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.