Pumpkin Pie
Ingredients
The Pumpkin Pie
-
1
9-inch
Homemade pie crust or store-bought, deep dish, unbaked
-
3/4
cup
granulated sugar
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground ginger
-
1/4
teaspoon
ground cloves
-
2
large
eggs
-
15
ounce can
canned pumpkin or fresh pumpkin puree
-
12
ounce can
evaporated milk
Optional Caramel Pecan Topping
-
1/2
cup
light brown sugar, packed
-
2
tablespoons
heavy whipping cream
-
1
tablespoon
light corn syrup
-
1
tablespoon
butter
-
1/2
cup
chopped pecans
-
1/2
teaspoon
vanilla extract
Instructions
- Preheat oven to 425 degrees F. Beat the eggs and pumpkin together in a large bowl. In a separate bowl, combine sugar, cinnamon, salt, ginger, and cloves, then add to the pumpkin mixture. Gradually stir in evaporated milk. Pour mixture into unbaked pie shell. Bake at 425 degrees F for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes until set. Check for doneness by gently shaking the pie; the center should jiggle slightly. Cool completely on a wire rack. Optionally, prepare the caramel pecan topping: In a saucepan, combine brown sugar, cream, corn syrup, and butter. Bring to a boil, then simmer for 5 minutes. Remove from heat, stir in pecans and vanilla, and let cool. Serve topping over cooled pie slices.
Nutrition Facts (estimated)
Servings
12
Calories
225
Total fat
9g
Total carbohydrates
32g
Total protein
5g
Sodium
mg
Cholesterol
mg
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