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Yummly User: "Great pie and easy. I modified the sugar instead…" Read More
9Ingredients
3Hours
300Calories
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Ingredients
US|METRIC
8 SERVINGS
- 15 oz. pumpkin
- 1 cup firmly packed light brown sugar
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 2 large eggs
- 1 1/2 cups milk
- 1 pie crust (flaky, premade or store-bought)
- 1/2 tsp. fresh ginger
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Directions
- Preheat oven to 425°F.
- Combine sugar, salt and spices in small bowl; set aside.
- Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Pour into Flaky Pie Crust.
- Bake 15 minutes. Decrease oven temperature to 350°F and bake 45 minutes, or until knife inserted near center comes out clean.
- Cool on wire rack 2 hours. Chill, if desired.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol55mg18% |
Sodium340mg14% |
Potassium360mg10% |
Protein6g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber2g8% |
Sugars30g |
Vitamin A80% |
Vitamin C10% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(10)
Yummly User a year ago
Great pie and easy. I modified the sugar instead of 1 cup of brown sugar, I used 1/3 cup each of brown sugar, white sugar and maple syrup. Also added 1 extra egg yolk. I heated the mixture and slowly whisked in the eggs so they didn’t cook while mixing
Yummly User 2 years ago
Very easy to make and tasty! Everyone enjoyed it. I did decrease the milk based on some prior reviews and still needed to cook about 10 minutes longer. Turned out great!
Yummly User 2 years ago
Excellent. I read the comments first and used just under 1 cup of milk, and maybe 1/4 cup of heavy cream. It took longer to bake because it’s still too much liquid but the taste is amazing! Going to try 3/4 cup of cream next time and make sure it’s not too watery.
Yummly User 3 years ago
Loving this recipe. My first pie and it turned out great. Like most people said it was a bit watery so next time I’ll probably use less milk, or more pumpkin.. we shall see!
Yummly User 3 years ago
Great pie! First time I've made a pumpkin pie without evaporated milk. I did use the suggestion of mixing in some cream with the milk. It s on the sweet side ..I might decrease the sugar a bit. Then again my husband thought it was perfect!
Yummly User 3 years ago
Great recipe but used a splash of heavy cream instead of a bunch of milk, and real pumpkin. so much more pumpkin flavor
Yummly User 4 years ago
I made this last year with changes to make dairy free It took a bit longer in the over but turned out great. I used almond milk instead with same amount I put on top of a lemon bar cookie type crust and it was Awesome. I’m making it again on thanksgiving
Yummly User 5 years ago
scrumptious , especially with pumpkin whipped cream
Yummly User 7 years ago
Excellent I used all the ingredients (I used canned and it was a bit more moist but i think if I'd left it in about ten minutes more it would have been perfect)
Yummly User 8 years ago
I used real pumpkin, so I think the filling was more watery than it was intended to be using this recipe. Delicious though!