Ingredients3 h 30 m servings 291 cals
- Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
- Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.
Per Serving: 291 calories; 11.9 g fat; 40.9 g carbohydrates; 6.4 g protein; 65 mg cholesterol; 450 mg sodium. Full nutrition
ReviewsRead all reviews 7
This is the same exact recipe as the Libby's pumpkin pie on the back of the can, with the exception of the spice. Personally, I find the spice proportions in pumpkin pie spice not quite right, t...
A whipped cream topping made this a great dessert last Thanksgiving. Great pumpkin taste.
This is a wonderful pie recipe, with or without the pumpkin pie spice or added individually. Have been making this recipe for MANY years, however, I do make my own piecrust. It is better and l...
I made this recipe for Thanksgiving last year and everyone gobbled it up. I just placed the pie in the oven for this year, and am so thankful it is such a simple yet delicious recipe! I am an in...
I use 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground cloves for spice, and add 1 Tbsp rum. Because I don't like my pie so sweet, I cut the amount of sugar in half, and I find the pie ...