Mom'S Pumpkin Pie Recipe

Name: Mom'S Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white, beaten; 2 unbaked 8 inch pie crusts (keep in refrigerator); 3 1/2 cups canned pumpkin; 3 eggs; 2 cups sugar; 1 cup milk; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon ginger; 1/4 teaspoon salt

Servings: persons

1 egg white, beaten
2 unbaked 8 inch pie crusts (keep in refrigerator)
3 1/2 cups canned pumpkin
3 eggs
2 cups sugar
1 cup milk
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt

1
Preheat oven to 450 degrees F.
2
Brush the entire pie shell for each pie with egg white, and place in the refrigerator (prevents filling from soaking into crust).
3
In a large bowl, combine pumpkin, eggs, sugar, milk, cinnamon, nutmeg, ginger, and salt; mix well.
4
Pour filling evenly between the two unbaked pie shells.
5
Bake for 10 minutes at 450 degrees F, reduce the oven temperature to 325 degrees F.
6
,and continue baking 50 minutes or until a toothpick inserted in the center comes out clean.
7
Remove from oven; cool.

574

kcal

Calories

Fat

106

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 egg white, beaten, 2 unbaked 8 inch pie crusts (keep in refrigerator), 3 1/2 cups canned pumpkin, 3 eggs, and more.

Yes, Mom'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.

Mom'S Pumpkin Pie

How did you like this recipe?

Frequently Asked Questions