Pumpkin Pie V

Read Reviews (13)

"After completing a unit of study on pumpkins (literature, math, science), the 3rd grade class of Mrs. Ann Nye at Main St. Elementary School in East Aurora, NY, researched and baked this recipe. They made 9 pies, and there were no leftovers. See how you like it!" — Mrs. Nye's 3rd grade class

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves, and nutmeg. Stir until smooth and thoroughly mixed. Pour pumpkin mixture into pastry-lined pie pan.
Bake in preheated oven for 45 minutes, or until set in center.

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Reviews More Reviews

Most Helpful Positive Review

Sep 30, 2009

A pretty good pumpkin pie. This one uses regular evaporated milk and it is still sweet enough so you don't need to add sugar to the filling. I only gave it 4 stars because its just a basic recipe. I made my own crust, and that is really half of the pumpkin pie experience. Prep and cook times were accurate and I was very satisfied with the result.

—RussellC

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Most Helpful Critical Review

Jun 07, 2010

A good simple recipe. We prefer the sweeter and creamier version made with condensed milk but this was tasty. We seriously upped the spices, made a double mixture and baked it in a deep dish pie shell for 15 minutes on 200 degrees C and 150 for about an hour and it set like a dream. I had good feedback from workmates, one said she really liked it because it wasn't too sweet. I used a fresh Buttercup pumpkin.

—XZIGALIA

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15 Ratings

Oct 21, 2007

This recipe was simple and the finished product was perfect. This is exactly what I was looking for, and probably won't try any other!

—jesikah85

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Nov 16, 2008

This is the first time that I'm trying to make pumpkin pie..I live in Trinidad, West Indies and this is a strange dish here. I tried it but 1 tsp each of the cinnamon, nutmeg and ginger. My family was a bit hesitant to try the dish but now they're begging me for more!!! It was great. I made my own crust out of honey brand crackers..it was what I had on the spur of the moment. I would try this recipe again.

—diamond007tt

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Sep 14, 2008

YUM!!! This is a GREAT pumpkin pie. I don't know why the others didn't like it as much.

—Honor Ross

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Nov 18, 2007

The pie wasn't as flavorful as the pies you get in the store. This is my first homebaked pumpkin pie and I'll probably make it again just with a little more spice.

—JStoddard

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Nov 09, 2009

It's quick, easy, and no frills. It's also a leaner pie because it's a basic recipe. I am trying to eat less sugar and reduced the sugar by one-half--it was just barely sweet but still good. I could taste the pumpkin's natural savory/sweet flavor.

—JungFu

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Oct 09, 2009

it was so bland.. no way was i going to serve it to company.

—dawn2

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Nutrition

Calories
213 kcal
11%

Carbohydrates
29 g
9%

Cholesterol
62 mg
21%

Fat
9.1 g
14%

Fiber
2.2 g
9%

Protein
5.1 g
10%

Sodium
301 mg
12%

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

Nutritional Information

Pumpkin Pie V

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 213
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 2.7g 14 %
Cholesterol 62mg 21 %
Sodium 301mg 12 %
Potassium 261mg 7 %
Total Carbohydrates 29g 9 %
Dietary Fiber 2.2g 9 %
Protein 5.1g 10 %
Sugars 18.5g
Vitamin A 193 %
Vitamin C 5 %
Calcium 14 %
Iron 15 %
Thiamin 9 %
Niacin 14 %
Vitamin B6 5 %
Magnesium 10 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.