NNutriGo
ID
americandessert· 8 servings

≈452 kkal · P 25.8g · L 20.2g · KH 45g (per recipe, TKPI estimate)

Pie Pumpkin

MBG-eligible

Pumpkin Pie

Pie Pumpkin
Photo: Peggy Greb, Public domain · wikimedia-commons

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1 can (15 oz) pure pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 2 large eggs
  • 3/4 cup granulated white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1 tbsp butter (optional for crust)

Instructions

  1. 1Preheat oven to 425°F (220°C).
  2. 2Place unbaked pie crust in a 9-inch pie dish and crimp edges.
  3. 3Whisk pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves in a large bowl until smooth.
  4. 4Pour filling into the prepared crust.
  5. 5Bake at 425°F for 15 minutes.
  6. 6Reduce oven temperature to 350°F (175°C).
  7. 7Continue baking for 40 to 50 minutes until a knife inserted near the center comes out clean.
  8. 8Cool on a wire rack for at least 2 hours before slicing.

Source: llm-generated