:max_bytes(150000):strip_icc()/2876296-6eeedded9a4541b8bae53199537aa12b.jpg)
Ingredients
-
2 cups canned pumpkin puree
-
1 cup milk
-
1 cup light cream
-
½ cup brown sugar
-
½ cup white sugar
-
1 ½ teaspoons ground cinnamon
-
¼ teaspoon salt
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
1 tablespoon all-purpose flour
-
2 large eggs, lightly beaten
-
1 (9-inch) deep-dish unbaked pie crust
Directions
-
Preheat the oven to 450 degrees F (230 degrees C.)
-
Combine pumpkin puree, milk, cream, brown sugar, and white sugar in a large bowl; mix in cinnamon, salt, nutmeg, ginger, and cloves. Beat in flour and eggs. Pour filling into prepared pie shell.
-
Bake in the preheated oven for 10 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake until filling has set, about 50 minutes.
Cook’s Note
It's best to make your own pie shell if you can't find a deep-dish pie crust. This recipe is easily doubled.
Nutrition Facts (per serving)
333 | Calories |
16g | Fat |
45g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 333 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 6g | 32% |
Cholesterol 69mg | 23% |
Sodium 238mg | 10% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 4g | 14% |
Total Sugars 30g | |
Protein 6g | 12% |
Vitamin C 0mg | 0% |
Calcium 101mg | 8% |
Iron 2mg | 8% |
Potassium 137mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.