Homemade Pumpkin Pie
User Reviews
5.0
60 reviews
Excellent
Homemade Pumpkin Pie
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Homemade pumpkin pie is a best-loved recipe, and a must during the holidays delivering a perfectly spiced pumpkin filling and flaky crust!
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Ingredients
- 4 large eggs
- 1 (29-ounce) can pumpkin puree
- 3 cups evaporated milk
- 1½ cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon salt
- 2 (9-inch) unbaked pie crusts, store bought or homemade
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Instructions
- Preheat the oven to 350°F.
- In a large bowl, lightly beat eggs with a hand mixer on low speed until well blended. Add pumpkin, milk, sugar, cinnamon, nutmeg, cloves and salt. Mix until well blended.
- Place pie crusts in two 9-inch pie pans and poke holes in the crusts with a fork to prevent bubbles. Crimp edges of each crust.
- Divide filling evenly between pie crusts and bake for 1 hour, or until a knife inserted in the center comes out clean.
Equipments used:
Notes
- Make ahead of time. Pumpkin pie can be kept loosely covered in the refrigerator for 3–5 days.
- Suggested toppings. Dress your pie up with whipped cream, peanut brittle, sugared nuts (pecans are great!), a scoop of ice cream (vanilla, caramel or cinnamon) on each slice, mini chocolate chips or chocolate sauce.
- Store. After pulling a pumpkin pie out of the oven, it has to sit and cool to room temperature. Once it has cooled, Homemade Pumpkin Pie can be left at room temperature for about two hours. Beyond that, store the pie in the refrigerator, loosely covered, for 3-5 days.
- After pulling a pumpkin pie out of the oven, it has to sit and cool to room temperature. Once it has cooled, Homemade Pumpkin Pie can be left at room temperature for about two hours. Beyond that, store the pie in the refrigerator, loosely covered, for 3-5 days.
- Freeze. Wrap it tightly in a couple layers of plastic wrap (and one layer of foil for good measure), and store on a flat shelf in the freezer for a month, or two at most. When you’re ready to eat the pie, let it thaw in the fridge. It will take at least 12 hours, so plan accordingly!
- Wrap it tightly in a couple layers of plastic wrap (and one layer of foil for good measure), and store on a flat shelf in the freezer for a month, or two at most.
- When you’re ready to eat the pie, let it thaw in the fridge. It will take at least 12 hours, so plan accordingly!
Nutrition Information
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Calories
268kcal
(13%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.004g
Cholesterol
55mg
(18%)
Sodium
315mg
(13%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
185IU
(4%)
Vitamin C
1mg
(1%)
Calcium
140mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 55mg | 18% |
| Sodium | 315mg | 13% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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