Delicious Thanksging Pumpkin Pie
Delicious Thanksging Pumpkin Pie recipe
Yield
12 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 1 | can |
canned pumpkin purée
|
*
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 ½ | cups |
evaporated milk
|
|
| 2 | each |
pie shell (9 inch)
8 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 1 | can |
canned pumpkin purée
|
*
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 355 | ml |
evaporated milk
|
|
| 2 | each |
pie shell (9 inch)
8 inch |
|
Directions
Combine filling ingredients in order given; pour into pie crusts.
Bake 15 minutes at 425 degrees, reduce temperature to 350 degrees, and bake an additional 30 minutes or until knife inserted near center comes out clean.
Cool; garnish if desired with whipped topping.
