Pumpkin Pie
Ingredients
The filling
-
¾
cup
granulated sugar
-
1
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
-
2
large
eggs
-
1
15-ounce can
pumpkin purée
-
1
12-ounce can
evaporated milk
The crust
-
1
9-inch
deep-dish pie shell (unbaked)
For serving
-
to taste
whipped cream (optional)
Instructions
- Preheat the oven to 425°F.
- In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves.
- In a large bowl, whisk the eggs until beaten, then stir in the sugar mixture and pumpkin.
- Slowly add the evaporated milk to the mixture.
- Pour the mixture into the unbaked pie shell.
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake until a knife inserted in the center comes out clean, about 40 minutes.
- Cool on a wire rack for about 2 hours.
- Serve or refrigerate, and top with whipped cream if desired.
Nutrition Facts (estimated)
Servings
8 slices
Calories
90
Total fat
1g
Total carbohydrates
19g
Total protein
1g
Sodium
162mg
Cholesterol
41mg
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