Tawny Pumpkin Pie Recipe Recipe

Name: Tawny Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. pumpkin; 3/4 c. sugar; 1/2 teaspoon salt; 1/4 teaspoon grnd ginger; 1 teaspoon grnd cinnamon; 1 teaspoon all purpose flour; 2 Large eggs (slightly beaten); 1 c. diluted evaporated lowfat milk; 2 tbsp. water; 1/2 teaspoon vanilla extract; pastry for 1 crust 9 inch pie (unbaked)

Servings: persons

1 1/4 c. pumpkin
3/4 c. sugar
1/2 teaspoon salt
1/4 teaspoon grnd ginger
1 teaspoon grnd cinnamon
1 teaspoon all purpose flour
2 Large eggs (slightly beaten)
1 c. diluted evaporated lowfat milk
2 tbsp. water
1/2 teaspoon vanilla extract
pastry for 1 crust 9 inch pie (unbaked)

1
Combine pumpkin, sugar, salt, spices, and flour in a mixing bowl.
2
Add in Large eggs and mix well.
3
Add in evaporated lowfat milk, water, and vanilla.
4
Mix.
5
Pour into pastry lined pie plate.
6
Bake in a preheated, warm oven (425 degrees) for 15 min.
7
Reduce heat to moderate (350 degrees) and bake for 35 min longer or possibly till set.
8
I prefer fresh, boiled pumpkin with the water well liquid removed.

292

kcal

Calories

Fat

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.

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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 1/4 c. pumpkin, 3/4 c. sugar, 1/2 teaspoon salt, 1/4 teaspoon grnd ginger, and more.

Yes, Tawny Pumpkin Pie Recipe 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.

Tawny Pumpkin Pie Recipe

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