Ingredients Jump to Instructions ↓

  1. 1 3/4 cups canned or cooked pumpkin puree

  2. 1 can (approx. 14 ounces) evaporated milk

  3. 2 large eggs

  4. 3/4 cup light brown sugar, packed

  5. 2 teaspoon cinnamon

  6. 1/2 teaspoon ginger

  7. 1/2 teaspoon salt

  8. 1 unbaked 9-inch pie shell

  9. whipped cream or whipped topping

  10. freshly grated nutmeg, optional

Instructions Jump to Ingredients ↑

  1. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger, and salt in a large mixing bowl; beat until smooth and well blended. Pour mixture into the unbaked pie shell. Bake on lowest rack of 350° oven for about 50 minutes, or until set. Cool on rack. To serve, top pumpkin pie with whipped cream or whipped topping and a little freshly grated nutmeg, if desired.

  2. More Recipes Classic Pumpkin Pecan Pie No-Bake Pumpkin Butter Pie Autumn Pumpkin Pie Pumpkin Pie With Bourbon Whipped Cream Perfect Pumpkin Pie Layered Pumpkin Cheesecake Pie Pumpkin Pie With Pecan Streusel


Send feedback