How Many Calories in a Slice of Pumpkin Pie?

It's strange, I get a craving for the taste of homemade pumpkin pie from November through January, and the rest of the year it sounds completely unappetizing to me. The pumpkin is healthy for you, but then we add all those ingredients that make it creamy and sweet, and a homemade crust . Is it still a healthy dessert?

How many calories are in one slice of a single crust pumpkin pie?

1. 200 calories
2. 275 calories
3. 320 calories
4. 500 calories

The correct answer is about 320 calories. One slice also packs about 17 grams of fat (ouch!) That's even before you add any whipped cream. This is a dessert that's best enjoyed only a few times a year.

Awesome Easy Pumpkin Pie Recipe

A Classic Pumpkin Pie with an Optional Pecan Crumble Topping

When you make this pumpkin pie recipe, the entire house is going to smell wonderful. How can something that tastes so good be so easy to make? Well it's true. My pumpkin pie recipe is super easy and delicious. If you like pecans, make sure you add the optional topping. It is a pecan crumble that goes on right before you bake the pie. If you or someone in your household is allergic to nuts, just skip the optional topping. The pumpkin pie will be just as tasty without it.

What you will need:

1- 9" uncooked pie crust

Filling:

½ cup white sugar
1 heaping teaspoon flour
1 tablespoon butter, softened
3 egg yolks
1 cup fresh or canned pumpkin
1 cup milk
¾ teaspoon cinnamon
¾ teaspoon allspice

Optional Topping:

2/3 cup brown sugar
¼ cup flour
1 cup pecans, chopped
½ stick (4 tablespoons) butter, softened

Directions:

Preheat the oven to 375°F. Fit the uncooked pie crust into a 9" pie pan. Bake the pie shell without anything in it for about 10 minutes. Allow the pie crust to cool completely. Cream together the sugar, flour, butter and the egg yolks until well blended. Add the pumpkin, milk, cinnamon, and allspice. Mix everything well. Now pour the filling into the cooked pie shell.

Bake the pumpkin pie for about 40 to 50 minutes or until the filling is firm. You can test the firmness towards the end of the cooking time by using a toothpick. Insert the toothpick into the center of the pumpkin pie then pull it out slowly. If the toothpick comes out clean then the pumpkin pie is ready!

Optional pumpkin pie topping: Mix the brown sugar, flour and pecans together. Cut in the butter. About 15 minutes before the pumpkin pie is done, sprinkle mixture over the entire top evenly. Return the pumpkin pie to the oven for the remaining time. When done, remove from oven and cool on a wire rack for at least an hour.

This pumpkin pie recipe doesn't call for it, but you can also put a dollop of whipped cream on each slice before serving. It not only looks tasty, it nicely enhances the flavors of the pumpkin and pecans. Note: If you decide to make a pumpkin pie using fresh pumpkin rather than canned pumpkin, there is going to be a very big taste difference.