Pumpkin Pie I

4.2
(21)

This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste.

1
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
16
Yield:
2 to 9 inch pies

Ingredients

  • 3 eggs

  • ¾ cup white sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1 (14 ounce) can sweetened condensed milk

  • cup half-and-half

  • 1 (29 ounce) can pumpkin puree

  • 1 recipe pastry for a 9 inch single crust pie

Directions

  1. Brown the pie crusts ahead of time, and cool.

  2. Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.

  3. Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.

Tips

Pumpkin Pie Storage: Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all pumpkin pie needs to be refrigerated.

Nutrition Facts (per serving)

217 Calories
8g Fat
33g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 217
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 47mg 16%
Sodium 229mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 25g
Protein 5g
Vitamin C 3mg 15%
Calcium 101mg 8%
Iron 1mg 7%
Potassium 230mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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