Classic Pumpkin Pie
2h 25m
Ingredients
- 1 1/4 cups pumpkin purée, canned or fresh
- 3/4 cup sugar
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch nutmeg
- 2 large eggs, lightly beaten
- 1 cup evaporated milk
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 pie crust
- Whipped cream or whipped topping, for garnish
Instructions
7 steps
- 1
Gather the ingredients. Preheat the oven to 400 F.
- 2
In a medium mixing bowl, combine the pumpkin, sugar, flour, salt, cinnamon, ginger, and nutmeg.
- 3
Add eggs and stir to combine.
- 4
Add the evaporated milk, water, and vanilla and mix well.
- 5
Pour the pumpkin filling mixture into the pastry-lined pie pan.
- 6
Bake 15 minutes. Reduce the heat to 350 F and bake about 35 to 45 minutes longer, or until the pie is completely set around the edge and just barely jiggles in the center.
15 min - 7
Let cool completely before serving. It can be stored in the fridge and served chilled, too.
Progress
0 / 7 steps
Nutrition
Per serving (based on 8 servings)
Calories
346cal
Protein
7.0g
Carbs
47.0g
Fat
15.0g
Fiber
3.0g
Sugar
25.0g
Sodium
366mg
Saturated Fat
6.0g
