Ingredients
8
8 servings
- •1 (9 inch) unbaked deep-dish pie crust
- •0.75 cup white sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground cloves
- •2 large eggs
- •1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
- •1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.
- Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)
Nutritional Facts
Per 8 servings
- Calories: 283
- Carbohydrate: 39g
- Fat: 12g
- Fiber: 3g
- Protein: 6g
- Sugar: 26g
Related Recipes
Family-Favorite Pumpkin Pie
Fresh Pumpkin Pie
Perfect Pumpkin Pie
No-Bake Pumpkin Pie
Pumpkin Pie I
Creamy Pumpkin Pie
Easy Pumpkin Pie Squares
Simple Pumpkin Pie
Pumpkin Pie Bites
Pumpkin Pie: Roasted Can
Brown Family's Favorite Pumpkin Pie
