Pumpkin Pie
This perfectly-spiced, classic Pumpkin Pie recipe is a must-have addition to your Thanksgiving menu! It's sure to become a holiday staple.
Servings: 10 servings
Equipment
Ingredients
- 1 9-inch unbaked deep-dish pie crust
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can pure pumpkin (not pumpkin pie mix) 15 oz.
- 1 can evaporated milk 12 oz.
- Whipped cream for serving, optional
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine sugar, salt, cinnamon, ginger, and cloves. Set aside.
- In a large bowl, beat the eggs lightly. Stir in the pumpkin and the sugar-spice mixture. Gradually stir in the evaporated milk. Pour the mixture into the pie shell.
- Bake for 15 minutes. Reduce the temperature to 350°F and continue to bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
- Cool the pie on a wire rack for 2 hours.
- Serve immediately, with whipped cream (if desired), or refrigerate.
Notes
- If the edges start browning too quickly, cover them with aluminum foil.
- Do not freeze this pie, as this will cause the crust to separate from the filling.
- Once cooled, this pie needs to be kept refrigerated.
- Try adding a teaspoon or two of vanilla extract (or rum extract!) to the filling mixture when the eggs are added.
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 241mg | Potassium: 228mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6754IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
