Easy Creamy Pumpkin Pie
Easy Creamy Pumpkin Pie recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
canned pumpkin purée
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
|
| ¾ | teaspoon |
ginger
|
|
| 2 | cups |
evaporated milk
|
|
| 1 | x |
pie shells
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
canned pumpkin purée
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
|
|
| 3.8 | ml |
ginger
|
|
| 473 | ml |
evaporated milk
|
|
| 1 | x |
pie shells
|
* |
Directions
Blend 2 eggs with sugar.
Add spices, pumpkin; blend well and add milk.
Pour into prepared pie shell.
Bake at 425 degrees 40 to 55 minutes, or till done.
Makes 1 very large, deep 10 inch pie or 2 - 8 inch ones.
Serve with whipped cream if desired.
