Fresh and simple, this Festal Pumpkin Pie recipe is perfect for fall gatherings or a cozy night in. See the full recipe directions below for a step-by-step guide to creating this delicious pie.

In this blog, I’ve shared a variety of pies like Bakers Square Candy Cane Pie, Publix Key Lime Pie, and Golden Corral Chocolate Chess Pie, but I never made a pumpkin pie until I discovered this Festal Pumpkin Pie Recipe. This recipe is easy to make and uses simple ingredients like canned pumpkin, eggs, and spices. When it comes time to bake, you can enjoy every step of the process.

You’re going to love this Festal Pumpkin Pie because it’s rich, flavorful, and perfect for fall. I love to pair this Festal Pumpkin Pie with a dollop of whipped cream and a sprinkle of cinnamon, but you can also try it with a scoop of vanilla ice cream for an extra treat.

What is Festal Pumpkin Pie?

Festal Pumpkin Pie is a traditional dessert made from a blend of canned pumpkin, spices, and sugar, baked in a deep-dish pie shell. Known for its creamy, spiced filling and buttery crust, this pie is a classic choice for fall and holiday celebrations.

Ingredients

• 1 (15 ounces) can Festal Golden Pie Canned Pumpkin
• 1 (9-inch) deep dish pie shell
• 3 eggs, slightly beaten
• 1 cup granulated sugar or light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 cup Carnation Evaporated Milk or milk

How to make Festal Pumpkin Pie

Step 1:

Preheat your oven to 425°F (220°C).

Step 2:

In a large bowl, combine the slightly beaten eggs, Festal Golden Pie Canned Pumpkin, sugar, salt, cinnamon, clove, nutmeg, and ginger. Mix well. then Gradually stir in the evaporated milk or milk until the mixture is smooth.

Step 3:

Pour the pumpkin mixture into the deep dish pie shell, spreading it evenly.

Step 4:

Bake the pie at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.

Step 5:

Allow the pie to cool on a wire rack for about 2 hours to let the filling set properly. and Serve the pie chilled or at room temperature.

Tips for perfect Festal Golden Pumpkin Pie

• For a crispier crust, consider pre-baking the pie shell for about 5 minutes before adding the filling.

• Add the evaporated milk slowly while mixing to ensure it blends smoothly with the other ingredients.

• Check the pie a few minutes before the recommended baking time. The pie is done when a knife inserted near the center comes out clean.

• Let the pie cool completely on a wire rack. This helps the filling set properly and enhances the flavor.

• For the best taste, refrigerate the pie overnight. This allows the flavors to meld together beautifully.

How to serve Festal Pumpkin Pie

My favorite way to serve Festal Pumpkin Pie is with a generous dollop of freshly whipped cream on top, also with some light dusting of ground cinnamon for extra flavor and beautiful presentation. But if you like a richer touch, adding some warm caramel sauce will be great.

It will also be perfect with a scoop of vanilla ice cream or garnished with chopped pecans for a delightful crunch and nutty flavor. Serve it warm straight from the oven or chilled from the refrigerator—both ways are delicious!

How many calories are in Festal Pumpkin Pie?

The number of calories in a Festal Pumpkin Pie can vary based on the specific ingredients and portion sizes. However, a general estimate for a typical pumpkin pie made with the ingredients I listed is approximately 250-350 calories per slice (1/8 of the pie).

How to store

To store your Festal Pumpkin Pie and keep it fresh:

1. Cool Completely: Allow the pie to cool completely at room temperature after baking. This helps prevent condensation and sogginess.
2. Cover Properly: Once the pie has cooled, cover it with plastic wrap or aluminum foil. You can also use a pie storage container if you have one.
3. Refrigerate: Store the covered pie in the refrigerator. Pumpkin pie contains eggs and milk, so it needs to be refrigerated to keep it safe to eat.
4. Shelf Life: The pie will stay fresh in the refrigerator for 3-4 days. For the best flavor and texture, try to consume it within this time frame.
5. Freezing (Optional): If you need to store the pie for longer, you can freeze it. Wrap the pie tightly with plastic wrap, then cover it with aluminum foil. Label it with the date. It can be frozen for up to 1-2 months. To serve, thaw the pie in the refrigerator overnight.

FAQ

How do I know when the Festal Pumpkin Pie is done?

The pie is done when a knife inserted near the center comes out clean, and the filling is set but slightly jiggly in the middle.

Can I make Festal Golden Pumpkin Pie ahead of time?

Yes, you can make the pie a day or two in advance. Store it in the refrigerator and bring it to room temperature before serving.

What can I use instead of evaporated milk?

You can use regular milk or a combination of heavy cream and milk for a richer texture.

Can I make Festal Pumpkin Pie without eggs?

Yes, you can use egg substitutes like flax eggs or commercial egg replacers, but the texture might be slightly different.

How can I make the pie spicier?

To make the pie spicier, you can increase the amounts of cinnamon, nutmeg, ginger, and cloves according to your taste.

Conclusion

Festal Pumpkin Pie is a classic and delightful dessert that’s perfect for any occasion. With its rich, spiced filling and buttery crust, it’s sure to be a hit with family and friends. Easy to make and versatile, it can be enjoyed warm or chilled, with or without a dollop of whipped cream.

Festal Pumpkin Pie

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

slices

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

20

minutes

Fresh and simple, this Festal Pumpkin Pie recipe is perfect for fall gatherings or a cozy night in. See the full recipe directions below for a step-by-step guide to creating this delicious pie.

Ingredients

• 1 (15 ounce) can Festal Golden Pie Canned Pumpkin

• 1 (9 inch) deep dish pie shell

• 3 eggs, slightly beaten

• 1 cup granulated sugar or light brown sugar

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/4 teaspoon clove

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ginger

• 1 cup Carnation Evaporated Milk or milk

Directions

• Preheat your oven to 425°F (220°C).
• In a large bowl, combine the slightly beaten eggs, Festal Golden Pie Canned Pumpkin, sugar, salt, cinnamon, clove, nutmeg, and ginger. Mix well.
• Gradually stir in the evaporated milk or milk until the mixture is smooth.
• Pour the pumpkin mixture into the deep dish pie shell, spreading it evenly.
• Bake the pie at 425°F (220°C) for 15 minutes.
• Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
• Allow the pie to cool on a wire rack for about 2 hours to let the filling set properly.
• Serve the pie chilled or at room temperature.