Easy Freezy Pumpkin Pie

Ingredients and Weight:

• 1 (14 ounce) can of pumpkin puree
• 1 (12 ounce) can of evaporated milk
• 1/2 cup of granulated sugar
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of salt
• 1 (9-inch) unbaked pie crust

Preparation Time:

15 minutes

Cooking Time:

55-60 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, cinnamon, nutmeg, ginger, and salt.
3. Pour the pumpkin mixture into the pie crust and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
4. Let cool completely before serving.

Nutritional Information:

• Calories: 300
• Fat: 15 grams
• Saturated Fat: 5 grams
• Cholesterol: 30 milligrams
• Sodium: 290 milligrams
• Carbohydrates: 40 grams
• Fiber: 5 grams
• Sugar: 25 grams
• Protein: 5 grams

Dish Characteristics:

• Creamy and smooth filling
• Spiced with warm pumpkin spices
• Perfect dessert for fall gatherings

User Comments:

• "This pie is so easy to make and always turns out perfectly."
• "The flavors are amazing, and the crust is flaky and buttery."
• "I love that I can make this pie ahead of time and freeze it for later."

Special Precautions and Tips:

• Be sure to use evaporated milk, not condensed milk.
• For a gluten-free option, use a gluten-free pie crust.
• Let the pie cool completely before cutting and serving to allow the filling to set.