Pumpkin Pie
Ingredients
The filling
-
½
cup
granulated sugar
-
½
cup
lightly packed brown sugar
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground nutmeg
-
Pinch to ⅛
teaspoon
ground cloves
-
2
large
eggs
-
1
15-ounce can
pumpkin puree
-
1
tablespoon
vanilla extract
-
1
12-ounce can
evaporated milk
The crust
-
1
9-inch
unbaked deep dish pie crust
Instructions
- Preheat the oven to 425°F.
- Whisk together the granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves until well mixed.
- In a separate bowl, lightly beat the eggs and add the pumpkin puree, vanilla, and the sugar and spice mixture. Whisk until combined.
- Drizzle in the evaporated milk while whisking gently, then switch to a spatula to stir until uniform in color, avoiding overmixing.
- Pour the mixture into the prepared pie crust and place it on a baking sheet.
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 40 minutes to 1 hour until set.
- Cool on a wire rack for at least 2 hours before serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
249
Total fat
8g
Total carbohydrates
38g
Total protein
6g
Sodium
250mg
Cholesterol
70mg
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