Community Pick
Pumpkin Pie
"I got this yummy Pumpkin Pie recipe from Better Homes and Gardens Baking Book. It is so yummy I had to share it!"
photo by lets.eat
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 ready-made pie crust (or follow a pie crust recipe)
- 1 (16 ounce) can pumpkin
- 2⁄3 cup sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 3 slightly beaten eggs
- 1 (5 ounce) can evaporated milk (2/3 cup)
- 1⁄2 cup milk
directions
- If using a ready made pie crust that is fine but if not you need to make the pie crust first.
- For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
- Add eggs.
- Beat lightly with a rotary beater or fork just until combined.
- Gradually stir in evaporated milk and milk; mix well.
- Place the pastry-lined pie plate on the oven rack.
- Carefully pour filling into pastry shell.
- To prevent overbrowning, cover edge of the pie with foil.
- Bake in a 375 degree oven for 50 minutes.
Questions & Replies
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Reviews
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I followed the recipe as written except I put in 1/2 tsp extra of cinnamon and replaced the ginger and nutmeg with pumpkin pie mix since I have had it for a while and don't want it to go to waste. The pie was easy to make, tasted great, and the consistency was perfect. I might try cutting the sugar down a bit next time. It wasn't too sweet, but I think it might be fine with less and I try to do without extra sugar whenever I can. Thank you for the great recipe. -
very nice. Used the oil crust recipe to cut down on transfats. Also used nonfat evaporated milk without an issue. Great flavour thanks. -
Just made this recipe for thanksgiving it was a big hit after dinner. -
I needed to make pies from pumpkins my class carved at school and decided to use this recipe. I didn't tell the kids I didn't use what they scrapped out of the pumpkins and chose to use can pumpkin. LOL This turned out great and the class enjoyed it for their Halloween Party.
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It was an AWESOME recipe. I used 1/2 ts. more cinnamon and nutmeg and then added a little more than a ts. on pumpkin spice(to add more flavor) and it tasted great. I also used graham cracker crust and made tarts ( mini pastry shells) they were awesome.
see 19 more reviews
Tweaks
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Awesome pie, unique flavor! I didn't have any nutmeg, so I substituted 1 tsp pumpking pie spice instead of ginger and nutmeg. Came out great! Also used "No Fail Pie Crust" recipe, #28943 and was unbelievable! -
This recipe was tasty and easy to make. I took this great recipe and put a healthier spin on it because my husband has high cholesterol and I eat minimal amounts of sugar. If you have a cholesterol problem or you are diabetic, or you are on a low carb diet you may want to try my alternative spin to this recipe. I made it for Thanksgiving and I returned home with an empty pie plate!...it was a hit. WALNUT PIE CRUST: 1 1/3 walnuts (crumbled in a food processor 8 tbsp of Soy butter (it has NO saturated fat and High in the heart healthy monosaturated fat- Acme sells it) 1/4 cup of Splenda (the one that measures cup to cup like sugar) 1 tsp cinnamon Preheat oven to 375 degrees F. *In food processor, combine all ingredients and process until well blended. *Press into bottom and sides of ungreased 9-inch pie pan. *Bake 7 minutes or until golden brown. *Cool completely before filling. PUMPKIN PIE filling: Use ALL the ingredients listed in the recipe, but do the following alterations: REPLACE: 2/3 cups of sugar with 2/3 cups of splenda REPLACE: 3 slightly beaten eggs with 1 egg 2 egg whites REPLACE: 1/2 cup of milk with 1/2 cup Soy Slender Vanilla soy milk (it has NO sugar but is sweetened with splenda It's from the makers WestSoy and you can find it at the health food store) Thank you for giving me such an easy recipe to modify and it still turned out great!
RECIPE SUBMITTED BY
MrsStacy Casas
United States
