Pumpkin Pie (Classic)
Delicious and simple Classic Pumpkin Pie Recipe: this pumpkin pie is creamy, silky smooth, with a rich filling, is easy to slice, and should be on every Thanksgiving dessert table.
Servings: 8 people
- 15 ounce canned pumpkin
- 14 ounce can Sweetened Condensed Milk
- 2 large eggs
- 1 1/2 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 9 inch unbaked pie crust
- Whipped cream as garnish
Preheat oven to 425 degrees F.
Prebake pie crust for 5 minutes.
Meanwhile, in a medium saucepan, over low heat, add canned pumpkin puree, spices, and salt, whisk together, and warm for 5 minutes.
Remove and pour into a bowl, and let cool.
Whisk pumpkin mixture, sweetened condensed milk, and eggs, until smooth.
Pour into partially baked crust.
Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 minutes
Turn oven off, but leave pie in for 5 minutes as oven cools, to help
Let cool completely
Garnish with whipped cream. Store leftovers covered in refrigerator.
Calories: 294kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 313mg | Potassium: 329mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8465IU | Vitamin C: 3.6mg | Calcium: 178mg | Iron: 1.7mg