Pumpkin Pie Recipe

• servings: 12 servings
• active time: 30 minutes
• total time: 1 hour 35 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 225 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.004 g
• Cholesterol: 47 mg
• Sodium: 251 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 20 g
• Protein: 5 g