Pumpkin Pie Recipe

• 分量: 12 servings
• 調理時間: 30 minutes
• 総時間: 1 hour 35 minutes

材料

1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked)

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

15 ounce can canned pumpkin (or fresh pumpkin puree)

12 ounce can evaporated milk

手順

Preheat oven to 425 degrees F.

In a large bowl beat the eggs and pumpkin together. In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.

Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.

Bake at 425 degrees F for for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.

Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

栄養

• カロリー: 225 kcal
• 脂肪総量: 9 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 5 g
• トランス脂肪: 0.004 g
• コレステロール: 47 mg
• ナトリウム: 251 mg
• 炭水化物総量: 32 g
• 食物繊維: 2 g
• 糖質総量: 20 g
• タンパク質: 5 g