Pumpkin Pie (canned)
The BEST Pumpkin Pie recipe is perfect in every way, and you can choose to serve it with a simple homemade caramel pecan topping that takes it over the top!
Ingredients
Scaled from 12 servings
- 1 9-inch Homemade pie crust (, or store-bought, deep dish, unbaked)
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 15 ounce can canned pumpkin (or fresh pumpkin puree)
- 12 ounce can evaporated milk
Instructions
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Preheat oven to 425 degrees F.
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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.
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Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell*.
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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.
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Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.
Nutrition
Per serving
| Calories | 225 |
|---|---|
| Fat | 9 |
| Saturated fat | 4 |
| Trans fat | 0.004 |
| Unsaturated fat | 5 |
| Cholesterol | 47 |
| Sodium | 251 |
| Carbohydrates | 32 |
| Fiber | 2 |
| Sugar | 20 |
| Protein | 5 |