Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 Keebler graham cracker Ready-Crust; 1 large egg yolk, slightly beaten; 3 large egg yolks, slightly beaten; 1 1/2 c. canned pumpkin; 2/3 c. sugar; 1/2 tsp. salt; 1 1/4 tsp. cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 1/4 tsp. ground nutmeg; 1 1/4 c. undiluted evaporated milk

Servings: persons

1 Keebler graham cracker Ready-Crust
1 large egg yolk, slightly beaten
3 large egg yolks, slightly beaten
1 1/2 c. canned pumpkin
2/3 c. sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 1/4 c. undiluted evaporated milk

1
Preheat oven to 375u00b0.
2
Brush bottom and sides of crust evenly with egg yolk.
3
Bake on baking sheet until light brown, about 5 minutes.
4
Remove crust from oven.
5
Combine 3 egg yolks, pumpkin, sugar, salt and spices.
6
Gradually add evaporated milk.
7
Mix well. Pour into crust. Bake on baking sheet for 10 minutes. Reduce heat to 350u00b0 and continue baking for 45 minutes or until knife inserted near center of pie comes out clean. Cool before serving.
8
Garnish, if desired.

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: 1 Keebler graham cracker Ready-Crust, 1 large egg yolk, slightly beaten, 3 large egg yolks, slightly beaten, 1 1/2 c. canned pumpkin, and more.

Yes, 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.

Pumpkin Pie

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