Four Egg Extra Light Pumpkin Pie – a delicious recipe with pumpkin, eggs, sugar, milk, salt, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400*.
2
Form the pie shell. You may use a mix or your favorite recipe. Make a built up crust in a standard nine-inch pie pan. A dark pan works best.
3
Mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. Some fibers may stick to the beaters; remove and discard them.
4
Place the pie shell on a rack in the center of the oven. Pull the oven rack half out. Immediately pour the filling into the pie shell.
5
Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. A knife inserted near the center should come out clean when done.
6
Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.
307
kcal
Calories
11
g
Fat
41
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups canned pumpkin, 4 large eggs, 3/4 cup sugar, 1 (12 ounce) can evaporated milk, and more.
Yes, Four Egg Extra Light 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.
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