Very Best Pumpkin Pie
Prep
10m
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Pie
| 1 15 ounce can solid pack pumpkin |
| 3/4 cup dark brown sugar |
| 1/2 tsp salt |
| 1 tsp ground cinnamon |
| 1/4 tsp ground cloves |
| 1/4 tsp freshly grated nutmeg |
| 1 1/2 tsp freshly grated ginger root |
| 1 12 ounce can evaporated milk |
| 2 eggs |
| 1 9 inch pie crust |
Very Best Pumpkin Pie Directions
- Preheat oven to 425°
- In a small bowl combine the sugar, salt, cinnamon, cloves and nutmeg.
- Beat the eggs in a large mixing bowl.
- Stir in pumpkin. ginger, and sugar, spice mixture.
- Gradually add evaporated milk.
- Pour mixture into crust and bake 15 minutes.
- Lower temperature to 350° and cook 40-50 minutes more or until a knofe or toothpick inserted in the center comes out clean.
- After the pie cools, cover with plastic wrap, but donot refrigerate.
- It will last about 4 days at room temperature, but don't expect it to be around that long!
Nutrition facts
Per Serving
| Kcal: | 225 kcal |
| Fibers (g): | 1.9g |
| Sodium (mg): | 316mg |
| Carbs: | 30.1g |
| Sugar (g): | 20g |
| Fat: | 9.7g |
| Saturated fat (g): | 4.1g |
| Cholesterol: | 53mg |
| Proteins: | 5.6g |
