Ingredients and Weight:
- Canned pumpkin puree (29 ounces): 1 can
- Granulated sugar: 1 cup
- Ground cinnamon: 2 teaspoons
- Ground ginger: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Large eggs: 2
- Evaporated milk: 12 ounces (1 can)
- Pre-made pie crust (9 inches): 1
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the pumpkin puree, sugar, spices, and salt.
- Whisk in the eggs and evaporated milk until smooth.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake for 15 minutes at 425°F, then reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes, or until the center is set.
- Let cool completely before serving.
Nutritional Information:
Per slice (1/8 of the pie):
- Calories: 320
- Fat: 15g (9g saturated)
- Carbohydrates: 40g (2g fiber, 25g sugar)
- Protein: 6g
Dish Characteristics:
- Rich and creamy pumpkin filling
- Flaky and buttery pie crust
- Warm and inviting fall flavors
- Perfect for Thanksgiving or any fall gathering
User Comments:
- "This pie was so simple to make, and it turned out amazing! The pumpkin filling was smooth and flavorful, and the crust was flaky and perfect."
- "I've tried many pumpkin pie recipes before, but this one is by far the best. It's the perfect balance of spices and sweetness."
- "I love that this recipe uses canned pumpkin puree. It makes it so easy and convenient to make."
Special Precautions and Tips:
- Do not overbake the pie, as it will become dry and rubbery.
- If you want a crispier crust, brush the edges with a little melted butter before baking.
- Serve the pie with a dollop of whipped cream or ice cream for an extra treat.
