Easy Pumpkin Nut Pie
Easy Pumpkin Nut Pie recipe
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large | eggs |
|
| 1 | cup |
pumpkin
anned |
|
| ¾ | cup | brown sugar |
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon | salt |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 13 | ounces | milk, skim, evaporated | |
| 1 | each |
whipped cream
brown sugar |
*
|
Low Fat, Low in Saturated Fat, Trans-fat Free
Directions
Prepare Nut Cookie Crust.
Heat oven to 425.
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
Pour into crust.
Cover edge with 3 inch strips of aluminum foil to prevent excessive browning.
Bake 15 minutes. Reduce oven temperature to 350℉ (180℃).
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer ; cool pie completely.
Prepare Brown Sugar Whipped Cream.
Serve pie with Brown Sugar Whipped Cream.
Cover and refrigerate any remaining pie.
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