Pumpkin Pie I16 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste.” - by Kristen Pontier
Original recipe yields 2 nine inch pies
- Brown the pie crusts ahead of time, and cool.
- Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
- Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.
Amount Per Serving (16 total)
- 217 cal
- 8.1 g
- 32.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"This pumpkin pie is the best recipe I have ever made. The condensed milk makes it so sweet and the perfect consistency. I made 3 other recipes before I found this one. My search is over, it has bee..." See moren added to the family cookbook."
"Great recipe. I did make 2 changes. First, we don't like our desserts overly sweet, so I only added 3 tablespoons of sugar instead of 3/4 cup. It had plenty of sweetness from the sweetened condense..." See mored milk. Also, I added a pinch of salt to help bring out the flavors. I added this to my recipe box and will be making it again for sure! Thanks!"
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