Tradional Pumpkin Pie
Tradional Pumpkin Pie recipe
Yield
12 servingsPrep
35 minCook
55 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 2 | cups |
pumpkin
or 16oz can |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 473 | ml |
pumpkin
or 16oz can |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 2 | large |
eggs
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
salt
|
|
Directions
Preheat oven to 425℉ (220℃).
In large mixer bowl, combine all ingredients except pastry shell; mix well.
Pour into pastry shell. Bake 15 minutes. Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean.
Cool. Garnish as desired.
Refrigerate leftovers.
