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This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired.
Ingredients
- 2 eggs, lightly beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (15 ounce) can pumpkin puree
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 ½ teaspoons ground cloves
- 1 (9 inch) unbaked pie crust
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C).
Step 2
In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
Step 3
Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 297 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat5g | 23% |
| Cholesterol60mg | 20% |
| Sodium605mg | 26% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber3g | 10% |
| Total Sugars25g | |
| Protein7g | |
| Vitamin C4mg | 18% |
| Calcium157mg | 12% |
| Iron2mg | 11% |
| Potassium299mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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