Pumpkin Pie
Sometimes, you search and search for the right recipe before you find one that truly hits the mark. But every once in a while, you strike gold on the first try, and that’s exactly what happened to me with my pumpkin pie recipe.
I remember being in my first apartment, eager to bake my very first homemade pie. I cut this recipe out of a magazine and gave it a go, and to my delight, it turned out perfect on the very first try.
The filling was creamy with just the right balance of spices, and the crust was buttery and flaky. From that day forward, it became my staple pumpkin pie recipe. No tweaks, no adjustments—just the original recipe that I’ve trusted for years.
Now, I’m excited to share it with you, and I hope it becomes a beloved classic in your home too.
Pumpkin Pie
Ingredients
- 1 9 inch unbaked pastry shell
- 2 1/2 cups of pumpkin puree
- 1 (300 ml) can Eagle Brand Sweetened Condensed Milk
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- whipped cream
Instructions
- Preheat oven to 425 F
- Mix the filling ingredients together in a large bowl.
- Pour into pie shell.
- Bake 15 minutes.
- Reduce heat to 350 F and continue baking 35-40 minutes or until toothpick inserted 1 inch from edge comes out clean.
- Cool before cutting.
- Garnish with whipped cream if desired.
Nutrition Facts
Calories
217Fat
9 gSat. Fat
3 gCarbs
32 gFiber
1 gNet carbs
31 gSugar
18 gProtein
3 gSodium
259 mgCholesterol
21 mgTry adding a sprinkle of cinnamon on top of your whipped cream for a tasty addition.
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