Pumpkin Pie II Recipe - Allrecipes.com
Pumpkin Pie II Recipe

Pumpkin Pie II

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"A holiday favorite."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch pies Change Servings
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Directions

  1. In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
  2. Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2006

This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great!

 
Most Helpful Critical Review
Nov 30, 2004

The texture was great - i liked this pie made with milk. but 2.5 cups of sugar is FAR TOO MUCH. this was sickeningly sweet. if i make it again i will try only 1 cup of sugar.

 

39 Ratings

Nov 27, 2006

Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper.

 
Nov 01, 2006

I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.

 
Nov 30, 2010

This recipe was a life saver!! I didn't have any evaporated or sweetened condensed milk like most other pumpkin pie recipes call for. So I hunted and found this treasure! I made this for my daughter's birthday party. She requested homemade pumpkin pie instead of cake. Instead of canned pumpkin, I baked two pie pumpkins and it worked just great. This was a hit at the party. One girl's mother spoke to me several weeks later and asked for the recipe because her daughter raved about it so much. I didn't really follow the spice amounts. I just added however much I felt like and it worked perfect! You cannot miss with this recipe!

 
Nov 11, 2010

Yummy! I needed a recipe with no condensed or evaporated milk, none on hand. I used skim milk, baked acorn squash and only 1 1/2 cups of brown sugar(plenty sweet).... Wonderful results! I would not increase the clove(personal preference) I WILL be using this recipe again and again.

 
Dec 10, 2009

Very good. Used vanilla soy milk and it turned out great for my lactose intolerant parent. Also used xylitol for the sweetner. No one else could tell the difference

 
Jan 25, 2008

It was tasty with just 1 1/2 cups of sugar. Mine took an extra 15 minutes to cook.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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