Community Pick
Best Ever Pumpkin Pie
photo by Jonathan Melendez
- Ready In:
- 1hr 19mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 3⁄4 cups canned pumpkin
- 1 3⁄4 cups sweetened condensed milk
- 2 large eggs, beaten
- 2⁄3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 (9 inch) pie crusts, unbaked
directions
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Questions & Replies
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Reviews
-
We are having Thanksgiving at my house this year. It will be my first so I wanted to practice making pumpkin pie before the big day. This recipe tasted better than any pumpkin pie I have ever eaten. The filling was very creamy and perfectly spiced. I am thrilled at how it turned out and can't wait to impress my family with it. Thanks Nurse Di.
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This is a great pumpkin pie according to my hubby. Since Thanksgiving is next week I needed to try this recipe out first and today was the day. When DH took his first bite I heard a big sigh! When I asked him how it tasted he just smiled and said..."like more"! I followed your recipe exactly and the only difference was having to remove it from the oven about 10 minutes sooner than called for. Certainly not a problem with the recipe, but the difference in appliances. Thanks for another great Zaar recipe Nurse Di. This is going in the 'keeper' file. I also like the fact that I can use fat-free sweetened condensed milk in it to lower the calories somewhat and the texture and creaminess of the pie is not affected at all.
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Tweaks
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I'm 74 and "THIS IS BY FAR THE BEST EVER"..been baking pies forever & it's not easy to go to "NEW"..changed it to my taste, still wonderfully creamy. used 2 cups fresh pumpkin.1 can sweetened cond. milk plus enough 1/2 & 1/2 to make up the difference. Just 1 tablepoon sugar, & instead of all the different spices, I used 2 1/4 teaspoons of Pumpkin Pie spice. This is the "PUMPKIN Pie RECIPE" in our family from FROM NOW ON....Thank Pat Rayot
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