Pie, pumpkin, commercially prepared
Whole food · Baked Products
Photo: Wikipedia
A classic autumn dessert, commercially prepared pumpkin pie features a smooth, custard-like filling of spiced pumpkin puree set in a flaky pastry crust. Its flavor is a warm blend of cinnamon, nutmeg, and ginger, with a sweet, earthy pumpkin base. Nutritionally, it is a calorie-dense treat, with a single 100g serving providing about 243 kcal, primarily from carbohydrates and fat.
Calorie split: 6% protein · 57% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its iconic, comforting flavor that signals the arrival of autumn and holiday celebrations. Its creamy, spiced filling and buttery crust make it a beloved centerpiece for Thanksgiving and Christmas dinners.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood-sugar spikes, and the saturated fat from the crust and filling may concern some. To mitigate this, pair a smaller slice with a source of protein like Greek yogurt or nuts, and consider enjoying it as an occasional treat rather than a daily dessert.
Key benefits
- Provides a source of dietary fiber from the pumpkin puree.
- Contains vitamin A from the pumpkin, which supports vision and immune function.
- Offers a convenient, ready-to-eat seasonal dessert option.
- Can be a source of quick energy from its carbohydrate content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tradition of pumpkin pie in North America predates the United States, with early colonists and Indigenous peoples boiling and roasting pumpkins, but the modern custard-style pie in a crust became a staple of American Thanksgiving by the 19th century.
Full nutrition (USDA data · scales with serving)
| Water | 50.4 g |
| Energy | 243 kcal |
| Energy | 1015 kj |
| Protein | 3.9 g |
| Total lipid (fat) | 9.8 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 34.8 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 18.9 g |
| Sucrose | 9.3 g |
| Glucose | 3.8 g |
| Fructose | 2.9 g |
| Lactose | 2.0 g |
| Maltose | 0.95 g |
| Galactose | 0.01 g |
| Starch | 10.7 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 167 mg |
| Sodium, Na | 239 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.23 mg |
| Selenium, Se | 5.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.12 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.45 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 26.0 ug |
| Folic acid | 16.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 37.0 ug |
| Choline, total | 37.5 mg |
| Betaine | 7.3 mg |
| Vitamin B-12 | 0.35 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 448 ug |
| Retinol | 334 ug |
| Carotene, beta | 1023 ug |
| Carotene, alpha | 686 ug |
| Cryptoxanthin, beta | 3.0 ug |
| Vitamin A, IU | 3434 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 20.0 ug |
| Vitamin E (alpha-tocopherol) | 0.76 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.05 mg |
| Tocopherol, gamma | 3.5 mg |
| Tocopherol, delta | 1.0 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 13.2 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.1 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.81 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.6 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.03 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.8 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 21:5 | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 26.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.05 g |
| Threonine | 0.15 g |
| Isoleucine | 0.16 g |
| Leucine | 0.30 g |
| Lysine | 0.19 g |
| Methionine | 0.25 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.17 g |
| Tyrosine | 0.12 g |
| Valine | 0.21 g |
| Arginine | 0.15 g |
| Histidine | 0.09 g |
| Alanine | 0.15 g |
| Aspartic acid | 0.30 g |
| Glutamic acid | 0.84 g |
| Glycine | 0.12 g |
| Proline | 0.29 g |
| Serine | 0.22 g |
FAQ
Is commercially prepared pumpkin pie the same as homemade?
Commercially prepared versions often use a standardized, sweeter filling and a pre-made crust, which can differ in texture and flavor from a homemade pie, which may use fresh pumpkin and a richer, less sweet custard.
What makes the filling set into a custard?
The filling sets due to the eggs in the recipe, which coagulate when baked, creating a firm yet smooth texture similar to a custard.
Can I freeze pumpkin pie?
Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored for 1-2 months. Thaw in the refrigerator before serving.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.43 kcal/g · 6% calories from protein · 1.8 g fiber · 18.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.