Pumpkin Pie
No need to buy a frozen pie for your next Thanksgiving holiday. You'll see how easy it is to make one from scratch with this delicious recipe.
INGREDIENTS | YIELDS 1 PIE
- 1 (15-ounce) can pumpkin
- ¾ cup sugar
- 1 teaspoon salt
- 1 teaspoon ginger
- 1¼ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 3 eggs
- 1 (12-ounce) can evaporated milk, with enough milk added to make 2 cups
- 1 unbaked Easy Pie Crust
Freezing Day
Combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, cloves, and eggs. Blend in milk.
Pour mixture into pie crust.
Bake at 400°F for 50 minutes or until knife inserted into center comes out clean.
Wrap well with freezer wrap and freeze.
Reheating Instructions
Defrost pie at room temperature for 1–2 hours and serve at room temperature.
PER PIE
Calories: 1470 | Fat: 45g | Protein: 49g | Sodium: 2937mg | Carbohydrates: 228g | Fiber: 13g
