Pumpkin Pie IV recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 9-inch pie crusts
4 eggs
1 (29 ounce) can pumpkin puree
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 tablespoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
¾ cup evaporated milk

Nutrition Info

240.4 calories
carbohydrate: 40.7 g
cholesterol: 49.9 mg
fat: 7.7 g
fiber: 1.9 g
protein: 3.7 g
saturatedFat: 1.9 g
servingSize: -
sodium: 335.1 mg
sugar: 30.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.

  3. Bake in preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C) and bake until set, 20 to 30 minutes more. Chill before serving.

Recipe Yield

2 9-inch pies

Recipe Note

Lots of brown sugar gives this pumpkin pie a rich, deep flavor.

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