Pilgrim Pumpkin Pie Recipe

Name: Pilgrim Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (9-inch) unbaked pie crust; 1 (16 oz.) can pumpkin (2 c.); 1 (13 oz.) can evaporated milk; 2 eggs; 1/2 c. packed brown sugar; 1/2 c. sugar; 1 1/2 tsp. cinnamon; 1/2 tsp. ginger; 1/2 tsp. nutmeg; 1/2 tsp. allspice; 1/2 tsp. cloves (ground); 1/2 tsp. salt; whipped cream to garnish

Servings: persons

1 (9-inch) unbaked pie crust
1 (16 oz.) can pumpkin (2 c.)
1 (13 oz.) can evaporated milk
2 eggs
1/2 c. packed brown sugar
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves (ground)
1/2 tsp. salt
whipped cream to garnish

1
Preheat oven to 425u00b0.
2
Prepare pie crust.
3
In large bowl with mixer at medium speed, beat pumpkin with all other ingredients (not whipped cream) until well mixed.
4
Place pie plate on oven rack and pour pumpkin pie mixture into pie crust.
5
Bake 15 minutes.
6
Turn oven down to 350u00b0 and bake 35 minutes or until filling is set.
7
Let cool.
8
Top with 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 13 ingredients. The key ingredients include: 1 (9-inch) unbaked pie crust, 1 (16 oz.) can pumpkin (2 c.), 1 (13 oz.) can evaporated milk, 2 eggs, and more.

Yes, Pilgrim 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.

Pilgrim Pumpkin Pie

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