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Easy Canned Pumpkin Pie

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Ingredients
  Canned pumpkin 1 3⁄4 Cup (28 tbs)
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2 Small, beaten
  Melted butter 2 Tablespoon
  Milk 1 Cup (16 tbs)
  9 inch unbaked pie shell 1
Directions

GETTING READY
1. Collect and measure all the required ingredients
2. Heat the milk to scalding point.
3. Preheat the oven to 425°F before baking

MAKING
4. Into a mixing bowl add the canned pumpkin along with the spices and salt.
5. Mash the pumpkin and mix the ingredients well.
6. In another mixing bowl, combine the sugar, eggs and butter and whisk lightly well blended.
7. Gradually add the hot milk, whisking to prevent the eggs from coagulating.
8. Pour into an unbaked pie shell in a pie pan.
9. Brush the pie shell rim with a little egg to give a nice color.
10. Bake in the preheated oven for first 15 minutes.
11. Reduce the oven temperature to 350° F and bake for another 30 minutes until the filling is set and pastry is golden and crisp.
12. Remove pie from oven and cool completely.
13. Serve warm or place pie in the refrigerator to chill.

SERVING
14. Slice into equal size wedges and serve with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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