Pumpkin Pie I

4.2

(21)

19 Reviews

2 Photos

This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste.

Submitted by Kristen Pontier

Updated on July 14, 2022

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Servings:

16

Yield:

2 to 9 inch pies

Jump to Nutrition Facts

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
⅔ cup half-and-half
1 (29 ounce) can pumpkin puree
1 recipe pastry for a 9 inch single crust pie

Directions

Brown the pie crusts ahead of time, and cool.
Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
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)

217	Calories
8g	Fat
33g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 217
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	17%
Cholesterol 47mg	16%
Sodium 229mg	10%
Total Carbohydrate 33g	12%
Dietary Fiber 2g	7%
Total Sugars 25g
Protein 5g	9%
Vitamin C 3mg	3%
Calcium 101mg	8%
Iron 1mg	7%
Potassium 230mg	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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