Easy Pumpkin-Nut Pie Recipe

Name: Easy Pumpkin-Nut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Nut Cookie Crust; 2 eggs; 1 c. canned pumpkin; 3/4 c. packed brown sugar; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 tsp. ground cloves; 1/4 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1 can (13 oz.) Carnation evaporated milk, undiluted; Brown Sugar Whipped Cream

Servings: persons

Nut Cookie Crust
2 eggs
1 c. canned pumpkin
3/4 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 can (13 oz.) Carnation evaporated milk, undiluted
Brown Sugar Whipped Cream

1
Prepare Nut Cookie Crust.
2
Heat oven to 425u00b0.
3
Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.
4
Pour into crust.
5
Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning.
6
Bake 15 minutes.
7
Reduce oven temperature to 350u00b0.
8
Bake until knife inserted near center comes out clean, 45 to 55 minutes longer; cool pie completely.
9
Prepare Brown Sugar Whipped Cream.
10
Serve pie with Brown Sugar Whipped Cream.
11
Cover and refrigerate any remaining pie and whipped cream.

No nutrition data on file — estimate from the ingredient list.

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: Nut Cookie Crust, 2 eggs, 1 c. canned pumpkin, 3/4 c. packed brown sugar, and more.

Yes, Easy Pumpkin-Nut 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.

Easy Pumpkin-Nut Pie

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