Rush Pumpkin Pie is a classic, warmly spiced dessert that brings the cozy flavors of autumn to the table. This recipe blends creamy canned pumpkin with eggs, milk, sugar, and a medley of aromatic spices like cinnamon, nutmeg, allspice, and cloves. Baked in a flaky pastry shell, it produces a smooth custard filling that’s both comforting and indulgent. The “rush” in the name likely refers to its quick preparation, making it a perfect choice for last-minute holiday gatherings. For a special touch, an optional pecan glaze can be added for a nutty, buttery finish.
Ingredients
- 1½ cups pumpkin (canned )
- 3 eggs (well beaten)
- 1 cup light brown sugar
- ½ tsp salt
- ½ tsp allspice
- ½ tsp nutmeg
- 1 tsp cinnamon
- 1½ cups evaporated milk (undiluted)
- 1 pastry shell (unbaked)
Optional Pecan Glaze:
- ½ cup pecans (chopped)
- 1 tbsp brown sugar
- 1 tbsp butter (melted)
Instructions
Step 1: Preheat Oven
- Preheat oven to 450°F (232°C).
Step 2: Mix Pumpkin Base
- In a large bowl, combine canned pumpkin, beaten eggs, and brown sugar.
Step 3: Add Spices and Milk
- Stir in salt, allspice, cloves, nutmeg, and cinnamon.
- Pour in evaporated milk and blend well until smooth.
Step 4: Fill Pie Shell
- Pour the mixture into the unbaked pastry shell.
Step 5: Bake in Two Stages
- Bake at 450°F for 10 minutes.
- Reduce heat to 350°F (177°C) and bake for an additional 40 minutes, or until a knife inserted near the center comes out clean.
Step 6: Optional Pecan Glaze
- Combine chopped pecans, brown sugar, and melted butter.
- Spread over the top of the pie during the last 15 minutes of baking for a glazed finish.
Tips
- Use freshly grated nutmeg and cinnamon for a stronger warm-spice flavor.
- Blind bake the crust for a few minutes if you prefer a crisper bottom crust.
- For the handwritten note’s option: add a pecan glaze, combine chopped pecans, brown sugar, and melted butter and sprinkle over the filling before baking.
- Substitute half-and-half for part of the evaporated milk for a richer texture.
- Add ¼ teaspoon ginger or cloves if you enjoy a spicier pumpkin pie.
- Chill the pie at least 2 to 4 hours before slicing for clean cuts.
- Serve with lightly sweetened whipped cream or vanilla ice cream.
- Use deep-dish pie shell if your plate is extra large to avoid overflow.
- Check doneness when the center jiggles slightly but is not liquid.
- To prevent cracking, cool slowly and avoid overbaking.
Nutrition
Calories: 270kcalCarbohydrates: 37gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 60mgSodium: 260mgPotassium: 310mgFiber: 3gSugar: 25gVitamin A: 11000IUVitamin C: 4mgCalcium: 120mgIron: 2mg
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