Servings: 8 slices
Calories: 250kcal
Equipment
- Pie dish (9-inch)
- Mixing bowls
- Whisk
- Rolling pin (if making homemade crust)
- Spatula
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat oven to 425°F (220°C). Roll out your pie crust and press it into a 9-inch pie dish, trimming excess. Prick bottom with fork several times.
- In a bowl, combine pumpkin puree, sugar, cinnamon, ginger, cloves, and salt. Whisk until smooth. Add eggs one at a time, whisking. Stir in evaporated milk slowly.
- Pour filling into crust, smooth top. Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) for 40-50 minutes, until set but slightly jiggly.
Notes
Pumpkin pie is a delightful treat that brings warmth and nostalgia, perfect for autumn gatherings. Remember to use pure pumpkin puree, not pumpkin pie filling, for best results.
Nutrition
Calories: 250kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 250mg | Potassium: 240mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5800IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg
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