Creamy Pumpkin Pie

Creamy Pumpkin Pie

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"This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie."

Ingredients

1 h 5 m {{adjustedServings}} servings 319 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  3. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

134
  1. 156 Ratings

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This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe is TWICE what it should be. Other reviewers say to double the spices; the fact is, to make one pie...

This recipe is OK, except that you need to double all the spices, except the salt. Plus, I don't know how deep the author's pie plate is, but I made two 9" deep dish pies from this recipe. If ...

This recipe is fast and easy. I ended up using canned pumpkin for this one, and it turned out fine. Make sure you use a deep-dish pan, it makes a lot! Needless to say, I am a beginner at cook...