Pumpkin Pie
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A creamy mild filling makes this pumpkin pie an annual crowd-pleaser.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 386 |
| pro | 6 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 52 g |
| fibre | 2 g |
| chol | 73 mg |
| sodium | 272 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 19% |
| vit A | 110% |
| vit C | 7% |
| folate | 7% |
Suggested Recipes
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1 9-inch (23 cm) baked single-crust pie shell (click link below for our No-Fail pie crust recipe)
Filling:
1-3/4 cups (425 mL) pumpkin puree
1 cup (250 mL) packed brown sugar
3/4 cup (175 mL) evaporated milk
2 eggs, beaten
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) each ground ginger and 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.
Tags:
Pastry-Sweet Pies and Tarts; Eggs; Vegetables; Sugar/Sweets; Cheese/Other Dairy; Bake; Thanksgiving; Entertaining;
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