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This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste.
Ingredients
- 3 eggs
- ¾ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup half-and-half
- 1 (29 ounce) can pumpkin puree
- 1 recipe pastry for a 9 inch single crust pie
Directions
Step 1
Brown the pie crusts ahead of time, and cool.
Step 2
Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
Step 3
Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.
Tips
Pumpkin Pie Storage: Wondering if pumpkin pie needs to be refrigerated after baking? Learn how to store your pumpkin pie and why all pumpkin pie needs to be refrigerated.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat3g | 17% |
| Cholesterol47mg | 16% |
| Sodium229mg | 10% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber2g | 7% |
| Total Sugars25g | |
| Protein5g | |
| Vitamin C3mg | 15% |
| Calcium101mg | 8% |
| Iron1mg | 7% |
| Potassium230mg | 5% |
*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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