Velvety Homemade Pumpkin Pie Recipe

Name: Velvety Homemade Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. mashed pumpkin; 3/4 tsp. salt; 1/2 c. sugar; 1/2 c. brown sugar; 1 tsp. cinnamon; 1 tsp. nutmeg; 3/4 tsp. ginger; 2 eggs; 1 c. evaporated milk; 1 unbaked pie shell (9-inch deep will do)

Servings: persons

1
Cook 1/2 fresh pumpkin in oven.
2
Remove seeds to use later in a snack.
3
Cook until soft.
4
Scoop out and mash.
5
Mix sugar and seasonings with mashed pumpkin.
6
Add eggs, one at a time.
7
Add evaporated milk.
8
Place pumpkin pie mixture into unbaked homemade pie shell.
9
Bake at 450u00b0 and cook for 10 minutes.
10
Lower heat to 350u00b0 and bake for about another 40 minutes or until a knife inserted comes out clean.

342

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 10 ingredients. The key ingredients include: 1 1/2 c. mashed pumpkin, 3/4 tsp. salt, 1/2 c. sugar, 1/2 c. brown sugar, and more.

Yes, Velvety Homemade 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.

Velvety Homemade Pumpkin Pie

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