Pumpkin Pie

MrsStacy Casas's Note:

I got this yummy Pumpkin Pie recipe from Better Homes and Gardens Baking Book. It is so yummy I had to share it!

• Total Time: 1 hrs 15 mins
• Prep Time: 25 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 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:

1. If using a ready made pie crust that is fine but if not you need to make the pie crust first.
2. For filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg.
3. Add eggs.
4. Beat lightly with a rotary beater or fork just until combined.
5. Gradually stir in evaporated milk and milk; mix well.
6. Place the pastry-lined pie plate on the oven rack.
7. Carefully pour filling into pastry shell.
8. To prevent overbrowning, cover edge of the pie with foil.
9. Bake in a 375 degree oven for 50 minutes.

Reviews

[Canadian_in_the_Bay]

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.

[canalgirl:)]

very nice. Used the oil crust recipe to cut down on transfats. Also used nonfat evaporated milk without an issue. Great flavour thanks.

[AnyoneLived78]

I used this recipe at Thanksgiving because I couldn't find my recipe, and it had been a while since I'd made a pumpkin pie. Although it was really simple to make, I didn't like it as much as the other recipe. I have since found my recipe and used it for Christmas. The consistency and flavor are much better, and I will be sticking to my recipe. However, this is still a good recipe if you are pressed for time and ingredients.