Suzanne’s Old Fashioned Pumpkin Pie

Popular
Health score
10%
Suzanne’s Old Fashioned Pumpkin Pie
60 min.
8
283kcal

Suggestions


Indulge in the warm, inviting flavors of Suzanne’s Old Fashioned Pumpkin Pie—an irresistible dessert that embodies the essence of fall. This pie is more than just a sweet treat; it’s a tradition that brings friends and family together. With its rich, velvety filling, seasoned to perfection with aromatic spices like cinnamon, nutmeg, and ginger, each slice is a comforting reminder of cozy gatherings and the joy of sharing delightful moments.

The recipe beautifully balances the natural sweetness of pumpkin with a blend of brown and white sugars, resulting in a perfectly sweetened filling that is both rich and light. The addition of creamy heavy cream or evaporated milk contributes to a silky texture that melts in your mouth. The tantalizing aroma wafting through your kitchen while this pie bakes will have everyone eagerly waiting at the table.

Ready in just 60 minutes, this pie serves eight happy faces, making it ideal for holiday dinners, potlucks, or any occasion that calls for a delicious dessert. With a buttery crust that cradles the luscious pumpkin filling, Suzanne’s Old Fashioned Pumpkin Pie is sure to become a cherished recipe in your baking repertoire. Serve it warm with a dollop of whipped cream for an extra touch of bliss—your loved ones will be coming back for seconds!

Ingredients

  • teaspoons cinnamon 
  • 0.5 cup brown sugar dark packed
  •  eggs plus the yolk of a third egg 
  • 0.3 teaspoon ground cardamon 
  • 0.3 teaspoon ground cloves 
  • teaspoon ground ginger 
  • 0.3 teaspoon ground nutmeg 
  • 1.5 cup heavy cream 
  • 0.5 teaspoon lemon zest 
  •  crust good (see pâte brisée recipe)
  • cups from pumpkin purée canned
  • 0.5 teaspoon salt 
  • 0.3 cup sugar white

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • wire rack

Directions

  1. Preheat oven to 425°F.2
  2. Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream.
  3. Whisk all together until well incorporated. 3
  4. Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F.
  5. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.4 Cool on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
  6. Serve with whipped cream.

Nutrition Facts

Calories283kcal
Protein8.27%
Fat32.78%
Carbs58.95%

Properties

Glycemic Index
18.76
Glycemic Load
5.84
Inflammation Score
-10
Nutrition Score
12.274347839148%

Nutrients percent of daily need

Calories:283.37kcal
14.17%
Fat:10.55g
16.24%
Saturated Fat:4.45g
27.81%
Carbohydrates:42.7g
14.23%
Net Carbohydrates:40.02g
14.55%
Sugar:28.49g
31.65%
Cholesterol:62.3mg
20.77%
Sodium:291.82mg
12.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.99g
11.98%
Vitamin A:9712.14IU
194.24%
Manganese:0.43mg
21.37%
Calcium:166.89mg
16.69%
Phosphorus:151.82mg
15.18%
Vitamin B2:0.24mg
14.4%
Vitamin K:11.91µg
11.35%
Fiber:2.67g
10.69%
Iron:1.83mg
10.16%
Potassium:320.55mg
9.16%
Folate:32.85µg
8.21%
Vitamin B5:0.79mg
7.89%
Magnesium:31.35mg
7.84%
Selenium:5.44µg
7.77%
Vitamin B1:0.1mg
6.93%
Vitamin E:0.96mg
6.37%
Copper:0.1mg
5.19%
Vitamin B3:0.94mg
4.7%
Zinc:0.7mg
4.66%
Vitamin B6:0.09mg
4.65%
Vitamin C:3.67mg
4.45%
Vitamin B12:0.16µg
2.72%
Vitamin D:0.29µg
1.93%