Pumpkin Pie Chatsworth Style

Pumpkin Pie Chatsworth Style

Summerpls

"This is homemade right from the pumpkin and truly delicious."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 253 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 334 mg
  • 13%

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
  3. Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

Footnotes

  • Cook's Note:
  • To mash your own pumpkin, cut it in half, scoop out the guts, and then cut it in half again (into quarters). Bake at 350 degrees F skin side down for about an hour. Remove the skin and mash the pumpkin.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This is a great recipe. It works quite well with cream instead of evaporated milk. At first it seemed like it was too sweet, then the next day, it toned down in sweetness and the pumpkin flavor ...

good custard style pumpkin pie. I did not use all of the seasonings. I used 1/8th tsp ginger powder and 2 tsp.of cinnamon. I used a Keebler crust. It would have made 2 of them so I put the r...

I'm the author and really I should have had a picture somewhere because I've been making it for years … so I'm waiting to see your pics because it's gonna be the BEST pumpkin pie you've ever tas...

Other stories that may interest you