Ingredients and Weight:
- 1 (29 oz) can of pumpkin puree
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 3 eggs
- 1 (1-ounce) package vanilla instant pudding mix
- 1 (9-inch) unbaked pie shell
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: No bake, just chill time (approx. 2-3 hours)
Difficulty Level: Level 2 (Moderate)
Preparation Method Steps:
- In a large bowl, combine the pumpkin puree, white sugar, brown sugar, evaporated milk, eggs, and pudding mix. Mix well.
- Add cinnamon, nutmeg, and ginger and stir until combined.
- Pour the mixture into the unbaked pie shell.
- Cover the pie with aluminum foil and refrigerate for at least 2-3 hours or until set.
- Serve chilled.
Nutritional Information: (Per serving, assuming 8 equal parts)
Calories: Approx. 350 calories per serving (depending on ingredients used)
Fat: Approx. 14g
Carbohydrates: Approx. 56g
Protein: Approx. 6g
Dish Characteristics:
- No baking required, easy to make ahead of time.
- Pumpkin flavor is pronounced and pairs well with the spices used.
- Smooth and creamy texture when set properly.
User Comments:
- "This is a great fall dessert! The pumpkin flavor is so rich and creamy."
- "I love how easy this pie is to make, especially for a busy weeknight."
- "This pie is perfect for Thanksgiving or any fall gathering."
Special Precautions and Tips:
- Ensure all ingredients are fresh and well mixed before pouring into the pie shell.
- Use a good quality pie shell for best results. If homemade, make sure it's properly baked and cooled before filling.
- Refrigerate the pie after filling and before serving to ensure it sets properly.
