Autumn Pumpkin Pie

Pumpkin Pie Recipe With Whipped Cream
Pumpkin Pie With Whipped Cream. Photo of Pumpkin Pie © Diana Rattray
Ratings (26)
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: Makes 8 Servings
Nutritional Guidelines (per serving)
367 Calories
17g Fat
46g Carbs
8g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a great-tasting pumpkin pie, spiced to perfection with ginger, cinnamon, and a pinch of nutmeg. Serve this pie with a dollop of whipped cream and sprinkle with a little cinnamon or cinnamon-sugar.

Ingredients

  • 1 1/4 cups pumpkin puree, canned or fresh

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • pinch nutmeg
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9-inch)
  • whipped cream or whipped topping, for garnish

Steps to Make It

  1. Combine the pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well.

  2. Pour the pumpkin filling mixture into the pastry-lined pie pan.

  3. Bake at 400° for 15 minutes; reduce heat to 350 F and bake about 35 minutes longer, or until center is set.

  4. Serve this delicious pumpkin pie with a dollop of whipped cream and a sprinkling of cinnamon sugar!