Pumpkin Pie
Servings: 8 slices
Calories: 335kcal
Ingredients
- 15 oz can Pumpkin puree Libby's 100% Pure (not pumpkin pie filling!)
- 1 cup Evaporated Milk Nestle Carnation preferred
- 14 oz Sweetened Condensed Milk Nestle Carnation
- ½ teaspoon salt
- 1.5 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 TBS corn syrup (optional) Karo clear
- 2 lg eggs
- 1 unbaked pie shell (I used Pillsbury's prepared pie crust.)
- whipped cream (for garnish)
Instructions
- Mix the spices and salt into small bowl and set aside.
- Beat the eggs by hand in a bowl and set aside.
- In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk.
- Pour pie filling into an unbaked, deep-dish, 9" pie shell.
- Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Cover loosely with ented foil if the crust begins to get too brown.
- Cool pie completely, then refigerate. Serve with wipped cream.
Nutrition
Serving: 125g | Calories: 335kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 336mg | Potassium: 411mg | Fiber: 2g | Sugar: 36g | Vitamin A: 8482IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 2mg