|Nutritional Guidelines (per serving)|
|Servings: Makes 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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
- 1 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 (9-inch) pastry shell (unbaked)
- Garnish: whipped cream or whipped topping
Gather the ingredients. Preheat the oven to 400 F.
In a medium mixing bowl, combine the pumpkin, sugar, salt, spices, and flour.
Add eggs and stir to combine.
Add the evaporated milk, water, and vanilla and mix well.
Pour the pumpkin filling mixture into the pastry-lined pie pan.
Bake 15 minutes; reduce heat to 350 F and bake about 35 minutes longer, or until center is set.
Serve this delicious pumpkin pie with a dollop of whipped cream and a sprinkling of cinnamon sugar.