Classic Sugar Pie Pumpkin Pie
A cozy pumpkin pie made with fresh sugar pie pumpkin puree—scaled for 3 servings. A pescatarian-friendly dessert that’s perfect for small gatherings.
- Prep Time: 60 min
- Cook Time: 40 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- ⅔ x 6-inch pie crust (store-bought) or homemade
- ⅔ cup fresh sugar pie pumpkin puree (from about 1 small pumpkin)
- 1 ⅓ large eggs, lightly beaten
- ⅔ 3/4 cup evaporated milk
- ⅔ 1/2 cup granulated sugar
- 1 ⅓ tablespoons light brown sugar
- ⅔ teaspoon ground cinnamon
- ⅔ 1/2 teaspoon ground ginger
- ⅔ 1/4 teaspoon ground nutmeg
- ⅔ 1/4 teaspoon salt
- ⅔ teaspoon vanilla extract
Instructions
- If roasting your pumpkin, preheat oven to 400°F (200°C). Halve the pumpkin, scoop out seeds, place cut side down on a baking sheet, and roast 45–60 minutes until tender; scoop flesh and puree in a blender until smooth, measuring 1 cup.
- If using store-bought puree, skip roasting; measure 1 cup puree and skip to mixing.
- In a large bowl, whisk eggs, then whisk in pumpkin puree, evaporated milk, granulated sugar, brown sugar, vanilla, and spices until completely smooth.
- Pour filling into the 6-inch pie crust and tap to release air.
- Bake at 425°F (220°C) for 15 minutes, then reduce oven to 350°F (175°C) and bake 25–30 minutes, or until the center barely jiggles when gently moved.
- Cool completely at room temperature, then refrigerate at least 2 hours before slicing.
- Serve with lightly whipped cream if desired.
Chef’s Pro Tips
- For a crisper crust, blind bake the crust for 6–8 minutes before filling.
- If the crust edges brown too fast, shield with foil or a crust guard.
- Serve with a dollop of vanilla whipped cream and a light dusting of cinnamon.
- Let the pie sit 15–20 minutes after baking for cleaner slices.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 6g |
| carbohydrates | 36g |
| fat | 14g |
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