Ingredients and Weight:
- 1 (9-inch) pie crust
- 1 (15 ounce) can of pumpkin puree
- 1 (12 ounce) can of evaporated milk
- 2 large eggs
- 1 cup white granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, salt, and cornstarch until smooth.
- Pour filling into prepared pie crust.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
- Serving Size: 1 piece (1/8 of pie)
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 200mg
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugar: 25g
- Protein: 4g
Dish Characteristics:
- Creamy, smooth, and decadent
- Warm and comforting autumn flavors
- Perfect for Thanksgiving or any special occasion
User Comments:
- "This pie is absolutely delicious! The flavors are perfectly balanced and the texture is creamy and smooth."
- "I love the addition of spices like cinnamon, ginger, and cloves. It gives the pie a warm and cozy flavor."
- "The pie crust is flaky and buttery, the perfect complement to the creamy filling."
- "I've made this pie several times now and it's always a hit with my guests."
Special Precautions and Tips:
- For a gluten-free version, use a gluten-free pie crust.
- If you don't have evaporated milk, you can substitute regular milk.
- To make your own pumpkin puree, roast a pumpkin and then puree the flesh.
- Let the pie cool completely before serving to allow the filling to set properly.
