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Jade Crosby: "Excellent. I read the comments first and used jus…" Read More
9Ingredients
3Hours
170Calories
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Ingredients
US|METRIC
8 SERVINGS
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Directions
- Preheat oven to 425°.
- Combine sugar, salt and spices in small bowl; set aside.
- Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Pour into Flaky Pie Crust.
- Bake 15 minutes. Decrease oven temperature to 350° and bake 45 minutes or until knife inserted near center comes out clean.
- Cool on wire rack 2 hours. Chill, if desired.
NutritionView More
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170Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories170Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium210mg9% |
| Potassium340mg10% |
| Protein4g8% |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber<1g3% |
| Sugars30g60% |
| Vitamin A80% |
| Vitamin C10% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Jade Crosby 6 months ago
Excellent. I read the comments first and used just under 1 cup of milk, and maybe 1/4 cup of heavy cream. It took longer to bake because it’s still too much liquid but the taste is amazing! Going to try 3/4 cup of cream next time and make sure it’s not too watery.
Jessica Bird 7 months ago
Loving this recipe. My first pie and it turned out great. Like most people said it was a bit watery so next time I’ll probably use less milk, or more pumpkin.. we shall see!
Gayle Jones a year ago
Great pie! First time I've made a pumpkin pie without evaporated milk. I did use the suggestion of mixing in some cream with the milk. It s on the sweet side ..I might decrease the sugar a bit. Then again my husband thought it was perfect!
Signore 2 years ago
Great recipe but used a splash of heavy cream instead of a bunch of milk, and real pumpkin. so much more pumpkin flavor
Susan S. 2 years ago
I made this last year with changes to make dairy free It took a bit longer in the over but turned out great. I used almond milk instead with same amount I put on top of a lemon bar cookie type crust and it was Awesome. I’m making it again on thanksgiving
Cone 5 years ago
Excellent I used all the ingredients (I used canned and it was a bit more moist but i think if I'd left it in about ten minutes more it would have been perfect)
Anne Marie 6 years ago
I used real pumpkin, so I think the filling was more watery than it was intended to be using this recipe. Delicious though!