Perfect Pumpkin Pie
Nutrition Information
  • Serves: 8 slices
  • Serving Size: 1 slice
  • Calories: 270
  • Fat: 11g
  • Carbohydrates: 39g
  • Sodium: 340mg
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 95mg
Type: Dessert
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Ingredients
  • 3 cups canned 100% pure pumpkin
  • 1 cup sugar
  • ½ teaspoon each salt, ground ginger, allspice, nutmeg & cinnamon
  • 3 large eggs, lightly beaten
  • 1 (12-ounce) can evaporated milk
  • 1 ½ refrigerated pie crusts
  • Whipped cream, optional
Instructions
  1. Preheat oven to 425 degrees.
  2. Unroll pie crusts onto lightly floured surface. To enlarge crust to adequately fit a 10-inch pie plate, cut a 2-inch strip from the outside of second crust. Moisten the edge of the first crust, place the extra crust strip onto the moistened edge and press into place. Sprinkle lightly with flour and roll with rolling pin to join. Fold into quarters and place in 10-inch pie plate. Fold any extra crust under, flute edges and set aside.
  3. Combine pumpkin, sugar, seasonings, eggs and milk; stir well. Pour filling into prepared pastry shell. Bake 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees, and bake an additional 40 to 45 minutes or until a knife inserted near center comes out clean. Serve with whipped cream, if desired. Yield: one 10-inch pie.
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