Pumpkin Pie

8
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In

Recipe: #7784

October 20, 2011



"This recipe came from the label on a can of pumpkin. I have had great success with it. Because the milk is heated the filling will cook before the crust overbakes."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (87.4 g)
  • Calories 191.1
  • Total Fat - 6.4 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 91.9 mg
  • Sodium - 105.5 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 0.8 g
  • Sugars - 9.1 g
  • Protein - 5.8 g
  • Calcium - 122.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.1 mg

Step 1

Mix sugar and spices. Add pumpkin and blend well. Add eggs, mix thoroughly. Add heated milk and blend.

Step 2

Pour into uncooked pie shell and bake for 10 minutes at 450°F, then reduce heat to 350°F and continue to cook. A large 10" deep-dish pie will need 30 more minutes or until knife inserted in centre comes out clean. I sometimes make 2 smaller pies in 8" or 9" foil pans. Cooking time is less, about 30 minutes total.

Tips & Variations


No special items needed.

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LuLuJ

Easy and delish! Whipped cream on the side. Yum!

review by:
(29 Nov 2020)

Gerry

Awesome pumpkin Pie! Made two for our Canadian Thanksgiving in October, a wonderful ending to our holiday meal. I spotted this recipe in the forums, immediately recognised it as the recipe from my mom that went missing when we moved! Other than having to heat the milk on the stove top back then but it's the one I've been searching for! I thank you, my mom thanks you, my family all thank you! As for everyone at our Thanksgiving table it was - "it's the best pumpkin pie I have ever tasted!" Always did say the forums have made for some of my best recipe finds!

review by:
(2 Nov 2011)