Michele Stuart'S Pumpkin Pie – a delicious recipe with Crust, Pie Crust, heavy cream, Filling, pumpkin, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees F.
2
To prepare pie shell, on clean, lightly floured work surface, roll out dough with rolling pin until it forms a 10-inch circle. Fold circle in half, place it in 9-inch pie plate so that edges of circle drop over rim, unfold dough to completely cover pie plate. Using thumb and index finger, crimp edges of pie shell. Brush edges of pie shell with heavy cream to create a perfect, golden brown finish.
3
To prepare filling, in large bowl, combine pumpkin, condensed milk, eggs, cinnamon and salt. Make sure to scrape sides of bowl several times to fully incorporate all ingredients. Pour pumpkin filling into pie shell, distributing evenly.
4
To bake, place pie plate on baking sheet and bake 10 minutes. Reduce heat to 375 degrees F and continue baking approximately 35 minutes, or until pie is firm in the middle. Transfer pie plate to wire cooling rack and allow pie to cool and set 1 1/2 hours before serving.
143
kcal
Calories
11
g
Fat
4
g
Carbs
8
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: Crust:, 1 Classic Crisco(R) Pie Crust, for 9-inch single-crust pie, 1/4 cup heavy cream (to glaze crimped edges), Filling:, and more.
Yes, Michele Stuart'S 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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