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Baking season is upon us. As the weather is starting to show signs of cooling, and the autumn decorations are coming out, I start to think about apple pie, pumpkin bread, pumpkin cake rolls, and classic pumpkin pie.
I did not grow up in a pumpkin-loving family. We rarely ate pumpkin pie, instead preferring cherry, apple, or berry pies a la mode for our Thanksgiving dessert table. However, as a young adult, I discovered a pumpkin bread recipe that was an instant hit with my family. It’s moist and flavorful, and it’s great sliced and served as is for brunch or as a snack, or it’s delicious served as dessert with a dollop of whipped cream on top. I regularly make this pumpkin bread every fall, and one batch makes three loaves, so I often have loaves in my deep freezer.
Then one of my daughters developed a love for pumpkin pie. She regularly asks for it every year for Thanksgiving and Christmas desserts. So in my adult life, we’ve become a family that eats pumpkin pie. I won’t deny that pumpkin pie can be pretty good, especially when it’s homemade and served with a generous amount of homemade whipped cream. Sometimes I buy it ready-made from the grocery store, but other times I make it from scratch.
Whether I’m making pumpkin pie or pumpkin bread, I almost always bake with the cans of pure pumpkin that Aldi sells during the fall season. It’s as good as name brands such as Libby’s but costs less. Also, as is often the case with any canned pumpkin brand, the Aldi canned pumpkin includes a recipe on the label for pumpkin pie that reliably turns out great for me. In fact, I’ve gotten compliments on this pumpkin pie when I take it to family gatherings.
Baker’s Corner 100% Pure Pumpkin cost $1.39 for a 15-ounce can at the time of publication. That comes out to about 9 cents per ounce.
For comparison, a 15-ounce can of Great Value Pure Pumpkin cost about 10 cents per ounce at Walmart at the time of writing. A 15-ounce can of Libby’s 100% Pure Canned Pumpkin cost about 17 cents per ounce at Walmart at the time of writing. That means the Aldi canned pumpkin is fairly similar in price to other generic store brands, but it’s a good deal cheaper than name brands.
The Aldi canned pumpkin is an Seasonal Item, which means Aldi stocks it for longer than an Aldi Find, but Aldi does not sell it all year. Aldi stocks this during the fall baking season, from about September until the winter holidays are done. Aldi does not offer online ordering for products that are not currently in stock at your local store.
The only ingredient is pumpkin. This contains no preservatives and it is kosher certified. The label states it’s a good source of fiber.
One can contains about 3.5 half-cup servings, with one serving netting you 40 calories, no fat or cholesterol, 5 mg of sodium (0% DV), 10 grams of total carbohydrates (4% DV), 3 grams of dietary fiber (11% DV), 4 grams of total sugars, no added sugars, and 1 gram of protein.
The included pie recipe is easy to whip up. It does take about an hour to bake, so give yourself some time. Also make sure to reduce the oven temperature after the first 15 minutes of baking.
Our pie turned out great as always. It bakes up firm and smooth and is perfectly spiced with notes of cinnamon, nutmeg, and ginger. It’s as good as any pumpkin pie I’ve had, maybe better. It’s great for family dinners and gatherings during the holidays and the fall season, and it never lasts long.
Here’s the recipe on the can label for the pumpkin pie.
Pumpkin Pie Recipe:
- 1 can (15 ounces) Baker’s Corner Pumpkin
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 eggs
- 1 can (12 fluid ounces) Baker’s Corner Evaporated Milk
- 1 unbaked 9″ pastry shell
- whipped cream (optional)
- Preheat oven to 425 degrees.
- Mix sugar, cinnamon, salt, ginger, and nutmeg in a small bowl.
- Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.
- Gradually stir in evaporated milk.
- Pour mixture into a pastry shell.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 degrees. Bake for 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack for 2 hours.
- Serve immediately or refrigerate. Top with whipped cream before serving.
Keep in mind that pumpkin pie needs to be stored in the refrigerator once it’s initially cooled after baking. That’s because it’s what’s called an egg-rich pie, in the same family as custard, pecan, and meringue pies.
Baker’s Corner 100% Pure Pumpkin is great for making pumpkin pie, pumpkin bread, or other seasonal dishes. It’s cheaper than name brands such as Libby’s and is closer in price to other store brands, and it works as well as pricier name brands.