Funky Fresh Pumpkin Pie

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wclynxgirl 0

"I was out of evaporated milk so I came up with a different recipe. I hope you enjoy it."
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1 h servings 338 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan.
  2. Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger; whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling.
  3. Place pie on a baking sheet and cover pie with a sheet of aluminum foil.
  4. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.



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