Instructions
- Preheat oven to 425°F. Place the pie plate that's holding your pie crust on top of a baking sheet and set aside.
- In a medium bowl, whisk together canned pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth. Pour into the crust and transfer to the preheated oven.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and continue baking until a knife inserted into the pie (1 inch away from the crust) comes out clean, about 35-40 minutes.
- Cool and garnish as desired.
Notes
Recipe slightly adapted from Eagle Brand.
Placing the pie plate on a baking sheet helps ensure that none of the filling overflows and burns in your oven.
Useful products:
Nutrition information
Nutrition Facts
Perfect Pumpkin Pie
Amount per Serving
Calories
294
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
63
mg
21
%
Sodium
316
mg
14
%
Potassium
335
mg
10
%
Carbohydrates
42
g
14
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
7
g
14
%
Vitamin A
8474
IU
169
%
Vitamin C
4
mg
5
%
Calcium
169
mg
17
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
