Autumn Harvest Pumpkin Pie Recipe

Name: Autumn Harvest Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/2 teaspoon salt; 2 eggs; 1 1/2 cups canned pumpkin; 1 2/3 cups undiluted evaporated milk (usually 1 large can); 1 9 inch single unbaked pastry shell

Servings: persons

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 2/3 cups undiluted evaporated milk (usually 1 large can)
1 9 inch single unbaked pastry shell

1
Preheat oven to 425 degrees F.
2
Blend the sugar, spices and salt together.
3
Add eggs, pumpkin and evaporated milk.
4
Stir to blend mixture well.
5
Pour into unbaked pie shell.
6
Bake in hot oven for 15 minutes.
7
Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
8
Cool pie before serving.
9
Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon allspice, and more.

Yes, Autumn Harvest Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Autumn Harvest Pumpkin Pie

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