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Pumpkin Pie II

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 3.3 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  50 Min
READY IN  1 Hr 5 Min
Original recipe yield 1 - 9 inch pie

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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
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


 
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Nutritional Information
Pumpkin Pie II

Servings Per Recipe: 8

Amount Per Serving

Calories: 281

  • Total Fat: 12g
  • Cholesterol: 89mg
  • Sodium: 331mg
  • Total Carbs: 37.2g
  •     Dietary Fiber: 3g
  • Protein: 7.3g

VIEW DETAILED NUTRITION

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