Easy Pumpkin Nut Pie
![Easy Pumpkin Nut Pie](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc0MzcsInB1ciI6ImJsb2JfaWQifX0=--11f57c5410a70795cd8dc9343ae0fd65f3d24231/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_508e0997ad6d36981db2.jpg)
Yield
12 servingsPrep
30 minCook
60 minReady
90 minLow 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.