Pumpkin Pie

Pumpkin Pie 150 Image by: Pumpkin Pie 150 Author: Canadian Living

A creamy mild filling makes this pumpkin pie an annual crowd-pleaser.

  • Portion size 6 servings

Ingredients

  • 1 9-inch (23 cm) No-Fail Pie Crust recipe
Filling:
  • 1 3/4 cup pumpkin puree
  • 1 cup packed brown sugar
  • 3/4 cups evaporated milk
  • 2 eggs beaten
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method

Pastry recipe: No-Fail Pie Crust

Filling:
In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt.

Pour into pie shell. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (180°C); bake for 30 minutes longer or until knife inserted in centre comes out clean. Let cool on rack.

Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.

Nutritional facts <b>Per serving:</b> about

  • Sodium 272 mg
  • Protein 6 g
  • Calories 386.0
  • Total fat 18 g
  • Cholesterol 73 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 110.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Pie

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