All-time Favorite Pumpkin Pie
Here is how to make a All-Time Favorite Pumpkin Pie. With canned pumpkin, sweetened condensed milk, eggs,cinnamon, nutmeg, ginger, and salt, it's just the best! This is the version of pumpkin pie that I always make for Thanksgiving dinner!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
winter
thanksgiving
christmas
bake
fall
pie
desserts
pumpkin
american
thanksgiving
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 14 oz. can sweetened condensed milk
- 15 oz. can cooked pumpkin
- 1 (9-inch) unbaked pie crust
- Carbohydrate 1.093798125 g
- Cholesterol 264.375 mg
- Fat 6.282028125 g
- Fiber 0.307581243991852 g
- Protein 7.92969 g
- Saturated Fat 1.97843 g
- Serving Size 1 1 Serving (63g)
- Sodium 87.7375 mg
- Sugar 0.786216881008148 g
- Trans Fat 1.0545945 g
- Calories 92 calories
Preheat the oven to 425 degrees. Whisk pumkpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth. (I used an electric mixer.) Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in the refrigerator. This recipe is from Eagle Brand; Thanks to Eagle Brand for this great recipe! I hope all of you will enjoy it as much as I do!
