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Funky Fresh Pumpkin Pie

Funky Fresh Pumpkin Pie

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
wclynxgirl

wclynxgirl

I was out of evaporated milk so I came up with a different recipe. I hope you enjoy it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Press pie crust into a 9-inch pie pan.
  2. Whisk pumpkin, sweetened condensed milk, and eggs together in a bowl until smooth, about 30 seconds. Add light brown sugar, nutmeg, cinnamon, and ginger; whisk until evenly combined. Pour mixture into prepared pie crust. Sprinkle pecans over filling.
  3. Place pie on a baking sheet and cover pie with a sheet of aluminum foil.
  4. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and remove aluminum foil. Roll aluminum foil into a flattened tube-shape and cover crust with aluminum foil. Bake for 30 minutes. Remove aluminum foil and bake until pie is set in the middle and crust is lightly browned, about 5 more minutes.
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