Pumpkin Pie
Ingredients
The crust
-
1
9-inch
unbaked pie crust
The filling
-
½
cup
granulated sugar
-
½
cup
brown sugar
-
1
15-ounce can
pumpkin puree
-
1
cup
evaporated milk
-
½
teaspoon
ground nutmeg
-
½
teaspoon
ground ginger
-
2
teaspoons
ground cinnamon
-
½
teaspoon
salt
-
1
teaspoon
vanilla extract
-
2
tablespoons
cornstarch
-
1
large
egg
-
2
large
egg yolks
-
to taste
homemade whipped cream
Instructions
- Preheat the oven to 350℉/177℃.
- Prepare the pie crust and transfer it to a 9-inch pie pan, trimming excess dough and decorating the edges.
- Refrigerate the pie crust until ready to fill.
- In a large mixing bowl, combine granulated sugar, brown sugar, and eggs, mixing thoroughly.
- Add pumpkin puree, evaporated milk, nutmeg, ginger, cinnamon, salt, vanilla extract, and cornstarch, mixing until fully combined.
- Pour the filling into the prepared pie crust.
- Bake for about 50 minutes until the top is browned and the filling is set.
- Cool the pie on a wire rack to room temperature, then slice and serve with whipped cream.
Nutrition Facts (estimated)
Servings
8
Calories
323
Total fat
13g
Total carbohydrates
46g
Total protein
4g
Sodium
298mg
Cholesterol
35mg
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