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Pumpkin Pie II

By: PEDELARK  
"Why resist? You know you can't make it through Thanksgiving without a slice of moist, delicious pumpkin pie smothered with whipped topping! Make sure the edges of your crust are high, as this recipe creates a generous amount of filling."

Rating: This weblink has been rated 4 times with an average star rating of 3.3 Read Reviews (2)

Rate/Review | 162 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 1/2 cups pumpkin
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3 eggs, lightly beaten
  • 1 1/4 cups milk
  • 2/3 cup evaporated milk
  • 1 recipe unbaked 9 inch pie crust

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix together the pumpkin, sugar, salt, cinnamon, ginger, cloves and nutmeg. Blend in the eggs, milk and evaporated milk. Pour the mixture into the pie crust.
  3. Bake in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean. Cool on a metal rack before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 250 | Total Fat: 10.3g | Cholesterol: 82mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2007 by Katy 
Absolutely wonderful. I used fresh ginger as I didn't have any ground ginger. This is my new... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by trixie 
This was the first time my husband or myself had tasted pumpkin pie. (We're not American.) It... MORE

 
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