Easy Pumpkin Nut Pie

Name: Easy Pumpkin Nut Pie
Cook time: P1H
Total time: P1H30M
Yield: 12
Cuisine: Fusion
Ingredients: eggs; pumpkin; brown sugar; cinnamon; salt; cloves; ginger; nutmeg; milk, skim, evaporated; whipped cream

Easy Pumpkin Nut Pie recipe

Yield

12
servings

Prep

30
min

Cook

60
min

Ready

90
min

Low Fat, Low in Saturated Fat, Trans-fat Free

Ingredients

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	*

Ingredients

Amount	Measure	Ingredient	Features
2	large	eggs
237	ml	pumpkin anned
177	ml	brown sugar	*
5	ml	cinnamon ground
2.5	ml	salt
1.3	ml	cloves ground	*
1.3	ml	ginger ground	*
1.3	ml	nutmeg ground	*
375.7	ml/g	milk, skim, evaporated
1	each	whipped cream brown sugar	*

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.