Pumpkin Pie
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Servings:
8 slices
PrepTime:
20 mins
Total Time:
1 hour and 5 mins
Pumpkin Pie
RECIPE CATEGORIES
NUTRITIONAL INFORMATION
220 Calories; 34 g Carbohydrates; 8 g Fat; 3 g Saturated Fat; 4 g Protein; N/A Cholesterol; 2 g Fiber; N/A Potassium; 320 mg Sodium; N/A Added Sugars
Main Ingredients:
Courses:
Styles / Themes:
Ingredients:
1 each Pie Shell, 10” Unbaked
3/4 cup Granulated Sugar
2 tsp Ground Cinnamon
1/2 tsp Salt, Kosher
2 tsp Ground Ginger
1 tsp Ground Cloves
1-1/2 cup Pumpkin, Canned
1/3 cup Evaporated Whole Milk, Canned
1/2 cup Whole Egg with Citric Acid
Preparation
1. Defrost pie crust according to package directions.
2. Preheat oven to 350F degrees. Mix sugar, cinnamon, salt, ginger, and cloves together. Add pumpkin, milk and egg; mix until well combined. Pour into each pie crust. Bake at 350F for 10 minutes, then turn down to 300F degrees and bake until toothpick comes out clean. Let cool and cut into 1/8 pieces.
Tips & Notes
Use canned evaporated milk for the pumpkin filling, which is a shelf stable milk with 60% of the water removed from fresh milk. Please note that this is NOT the same product as condensed milk, which is sweetened evaporated milk.
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