Favorite Pumpkin Pie
"This is a recipe for a 10 inch pie, there's just too much filling to fit a 9 inch plate. This is my all time favorite pumpkin pie, I hope you like it as much"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (174.6 g)
- Calories 330
- Total Fat - 12.3 g
- Saturated Fat - 6.5 g
- Cholesterol - 23.2 mg
- Sodium - 678.1 mg
- Total Carbohydrate - 46.1 g
- Dietary Fiber - 2.2 g
- Sugars - 11.4 g
- Protein - 9.5 g
- Calcium - 183.3 mg
- Iron - 2.9 mg
- Vitamin C - 6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Place the pie dough inside a 10 inch pie plate. Fold dough under flute with the edge of the pie plate. Freeze about 15 minutes,
Step 2
Place the pie dough inside a 10 inch pie plate. Fold dough under flute the edge of the pie plate. Freeze about 15 minutes,
Step 3
Remove pie crust from freezer and place on a baking sheet. Prick the bottom of the crust with a fork, and line the middle of the pie crust gently with a piece of foil. Place some rice or pie weights onto the foil to weigh it down. Bake for 10 minutes. Remove the rice/weights and the foil. Bake 5 minutes longer.
Step 4
While crust is pre-baking, make pie filling by combining pumpkin puree with brown sugar, cinnamon, ginger, nutmeg, cloves, salt, vanilla, and cornstarch. Stir well to combine. Add eggs, one at a time, stirring to incorporate after each addition. Add evaporated milk/cream and stir to mix well (it will seem much more liquid).
Step 5
When crust is finished pre-baking, pour filling into pie shell.
Step 6
Bake until all but the center is set (it will just be slightly wiggly), about 50-60 minutes.
Step 7
Cool completely before slicing. Serve with whipped cream.
Tips
No special items needed.
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