Pumpkin Pie
Cinnamon, ginger, and nutmeg make this easy pumpkin pie a perennial favorite.
Prep Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
Makes 8 slices
Ingredients
-
1 recipe Pastry for Single-Crust Pie
-
1 15-ounce can pumpkin
-
1/2 cup sugar
-
1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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2 eggs, slightly beaten
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3/4 cup half-and-half, light cream, or milk
Directions
1.
Preheat oven to 375 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with the pastry. Trim; crimp edge as desired.
2.
For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.
3.
Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake about 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
4.
Makes 8 slices
Nutrition information
Calories 255, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 3 g, Cholesterol 61 mg, Sodium 94 mg, Carbohydrate 31 g, Total Sugar 14 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 5%, Iron 11%. Exchanges: Other Carbohydrate 2, Fat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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