Pumpkin Pie
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 386386 cal |
| pro | 6 g6g pro |
| total fat | 18 g18g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 52 g52g carb |
| fibre | 2 g2g fibre |
| chol | 73 mg73mg chol |
| sodium | 272 mg272mg sodium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 1919 iron |
| vit A | 110110 vit A |
| vit C | 77 vit C |
| folate | 77 folate |
A creamy mild filling makes this pumpkin pie an annual crowd-pleaser.
Ingredients
- 1 9-inch (23 cm) No-Fail Pie Crust recipe 1 9-inch (23 cm) No-Fail Pie Crust recipe
- Filling:
- 1-3/4 cups pumpkin puree 1-3/4 cups pumpkin puree
- 1 cup packed brown sugar 1 cup packed brown sugar
- 3/4 cup evaporated milk 3/4 cup evaporated milk
- 2 eggs , beaten2 eggs, beaten
- 1 tsp cinnamon 1 tsp cinnamon
- 1/2 tsp nutmeg 1/2 tsp nutmeg
- 1/4 tsp ground ginger 1/4 tsp ground ginger
- 1/4 tsp salt 1/4 tsp salt
Preparation
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.
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