Pumpkin Pie II

Pumpkin Pie II

32
HOCHSTETLER 0

"A holiday favorite."

Ingredients {{adjustedServings}} servings 222 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
  2. Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.
Tips & Tricks
Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

How to Make Pumpkin Cheesecake

Discover the simple trick to perfect, crack-free pumpkin cheesecake.

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Reviews 32

  1. 39 Ratings

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TIMSCOOLGAL
11/28/2006

This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great!

SLIVNILLI
11/27/2006

Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper.

lorisock
11/1/2006

I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.