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Potluck Pumpkin Pie

By LeBaker on November 10, 2011

Photo by Chef #1194351

2 Reviews

Prep Time: 15 mins
Total Time: 1 hrs 30 mins
Servings: 15-18

Photo by Chef #1194351

About This Recipe

"I love this so much, that I now make it instead of a "traditional" pumpkin pie! It is so easy to make, with the shortbread crust & pumpkin filling. My family loves this at the holidays for our get-togethers & when I take it to potlucks, with friends, I always have someone wanting the recipe."

Ingredients

1 3/4 cups sugar, divided
1 1/2 cups all-purpose flour
1/2 cup butter or 1/2 cup margarine, cold
4 eggs, lightly beaten
1 (29 ounce) cans solid pack pumpkin
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 (12 ounce) cans evaporated milk
whipped topping (optional)

Directions

Preheat oven to 425 degrees.
In a bowl, combine 1/4 cup sugar and flour; cut in the butter until the mixture resembles coarse crumbs. Press into an ungreased 13 x 9 x 2 - inch baking pan.
In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust.
Bake for 15 minutes at 425 degrees.
Reduce heat to 350 degrees; bake for 50-55 minutes or longer, until knife inserted in center comes out clean.
Cool on a wire rack. Cover and refrigerate overnight. Cut into squares. Top with the whipped cream and sprinkle with the additional cinnamon, if desired.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (135 g)

Servings Per Recipe: 15

Amount Per Serving: %
Calories 285.7
Calories from Fat 99: 34%

Amount Per Serving: %
Total Fat 11.0g: 16%
Saturated Fat 6.4g: 32%
Cholesterol 79.0mg: 26%
Sugars 24.1 g
Sodium 277.3mg: 11%
Total Carbohydrate 41.5g: 13%
Dietary Fiber 0.8g: 3%
Sugars 24.1 g: 96%
Protein 6.7g: 13%

Reviews

"Sooo good and easy to make! I made it for our Thanksgiving dessert and my family loved it, especially the shortbread crust. I used pureed butternut squash instead of pumpkin and mixed up some powdered milk because I didn't have evaporated milk, but it's just like real pumpkin pie. We're still enjoying it for breakfast, dessert, whatever!"

By Chef Supposition on November 25, 2011 | 1267951
"This recipe was absolutely delicious! It is very easy to make since you don't have to make a pie crust. The taste is wonderful, just like pumpkin pie and not too sweet. Everyone loved it at the dinner I took it to and I was asked for the recipe. I don't think you'll be disappointed if you make this yummy pumpkin dessert!"

By Chef #1194351 on November 13, 2011 | 1265350