Small Pumpkin Pie
Ingredients
The filling
-
¼
cup
granulated sugar
-
¼
cup
lightly packed brown sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground nutmeg
-
pinch
ground cloves
-
1
large
egg
-
1
cup
pumpkin puree
-
2
teaspoons
vanilla extract
-
⅔
cup
evaporated milk
The crust
-
1
6-inch
unbaked deep-dish pie crust
Optional topping
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves, whisking until well combined.
- In a medium bowl, beat the egg lightly, then add the pumpkin puree, sugar and spice mixture, and vanilla extract, whisking until well combined.
- Slowly whisk in the evaporated milk until mostly combined, then use a rubber spatula to finish mixing.
- Pour the pumpkin pie mixture into the prepared pie crust and place the pie on a baking sheet.
- Bake on the lowest rack for 15 minutes, then reduce the temperature to 350°F and bake for an additional 30 to 40 minutes until set.
- Cool on a wire rack for at least 2 hours before serving, optionally with whipped cream.
Nutrition Facts (estimated)
Servings
4 to 6 slices
Calories
206
Total fat
7g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
70mg
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