Prep 15 mins
Cook 1 hr
Another wonderful recipe I found inside my mothers old collection of 'found but never tried newspaper recipes'Easy to make and sooo good.
- 2 eggs, well beaten
- 236.59 ml milk
- 236.59 ml brown sugar
- 7.39 ml cinnamon
- 14.79 ml flour
- 453.59 g can pumpkin, drained and mashed
- 2.46 ml nutmeg
- 2.46 ml ground ginger
- 1 9 inch pie shell
- whipped cream
- Combine all ingredients in blender except pie curst, blend well Pour into pie crust, Bake in preheated oven 450F for 10 min.
- Turn oven down to 325F.
- Bake for another 40 min or until toothpick inserted comes out clean.
- Cool and serve with whipped cream.
I made this pie for Thanksgiving as my first attempt ever at making pumpkin pie. It came out delicious! And it was simple. Most of the ingredients are things you would have in your home anyway. I subsituted the 1/2 teaspoon of ground ginger by using 1/2 teaspoon of pumpkin pie spice. The flavors were perfect, and it was not too heavy. No one knew this was a reduced fat recipe. I will definitely be making this over and over again.
I used a deep dish frozen pie shell to make this pie. The amount of filling was enough to fill the crust without overflowing. Like the previous reviewer, I found that it took the pie 70 minutes to set after turning the temperature down. I would recommend checking the pie after 40 minutes in step 3, then every 10 minutes, until the pie is set. If more time is needed after 40 minutes, it would be a good idea to cover the crust loosely with foil to prevent overbrowning. The pumpkin pie was deliciously sweet and spicy, and was gone in no time! Thanks, Nisa!
Did not complete cooking in the 40 minutes - I had to cook for an additional 30 minutes at 325 to get the center set and done.