A creamy mild filling makes this pumpkin pie an annual crowd-pleaser.
- Portion size 6 servings
Ingredients
Filling:
Method
Pastry recipe: No-Fail Pie Crust
Filling: In bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, cinnamon, nutmeg, ginger and salt.
Pour into pie shell. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce temperature to 350°F (180°C); bake for 30 minutes longer or until knife inserted in centre comes out clean. Let cool on rack.
Make this pumpkin pie even more special with fresh pumpkin purée made from local pumpkins. Click here to learn how.
Nutritional facts <b>Per serving:</b> about
- Sodium 272 mg
- Protein 6 g
- Calories 386.0
- Total fat 18 g
- Cholesterol 73 mg
- Saturated fat 7 g
- Total carbohydrate 52 g
%RDI
- Iron 19.0
- Folate 7.0
- Calcium 10.0
- Vitamin A 110.0
- Vitamin C 7.0
