Ingredients
8
8 servings
- •2 eggs
- •0.5 cup brown sugar
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 teaspoon ground nutmeg
- •0.25 teaspoon ground cloves
- •0.125 teaspoon ground ginger
- •1.25 cups evaporated milk
- •1 (15 ounce) can pumpkin puree
- •0.25 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Beat eggs, brown sugar, cinnamon, salt, nutmeg, cloves, and ginger in a bowl until blended. Stir in milk and pumpkin until mixture is smooth; transfer to a 9-inch glass pie dish. Sprinkle with pecans.
- Bake in preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until set, 30 to 40 minutes more. Cool for at least 1 hour before slicing and serving.
Nutritional Facts
Per 8 servings
- Calories: 164
- Carbohydrate: 23g
- Fat: 7g
- Fiber: 2g
- Protein: 5g
- Sugar: 19g
Related Recipes
Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Easy Crustless Pumpkin Pie
No-Bake Pumpkin Pie
Perfect Pumpkin Pie
Pumpkin Pie I
Gluten-Free Pumpkin Pie Filling
Sugarless Pumpkin Pie
Impossible Pumpkin Pie
Brown Family's Favorite Pumpkin Pie
Pecan Pumpkin Pie
Dairy-Free Pumpkin Pie
