Harper 5★ Ratings
- W: ★★★★★
- J: ★★★★
- L: ★★★★
Times
- Prep time: 10 minutes
- Cook time: 55–65 minutes
- Cool time: 30 minutes
- Chill time: 2 hours
- Total time: 3 hours, 35–40 minutes
Yield
8 servings
Pumpkin Pie
Ingredients
- 1 crust
- ¾ cup sugar
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- 1 (16 oz) can pumpkin
- 1 (12 oz) can evaporated milk
- 2 eggs, beaten
- ½ cup whipping cream, whipped
Instructions
- Heat oven to 425°F. Prepare pie crusts for 9” pie pan.
- In a large bowl, combine all filling ingredients; blend well.
- Pour into crust-lined pan.
- Bake for 15 minutes. Reduce oven temperature to 350°F. Bake an additional 40–50 minutes or until the knife inserted near the center comes out clean.
- Cool for 30 minutes.
- Refrigerate for at least 2 hours or until serving time.
- Just before serving, top with whipped cream.
Notes
Nutrition Info:
“Old-Fashioned Pumpkin Pie,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 403.
More Recipes
Flour, brown sugar, salt, baking powder, pumpkin spice, pumpkin puree, cinnamon, ginger, nutmeg, cloves, unsalted butter, milk, sugar, cinnamon
Ready to roll pie crusts, cream cheese, sugar, vanilla extract, egg, pumpkin puree, evaporated milk, light brown sugar, eggs, pumpkin pie spice, salt, water
Brown sugar, sugar, margarine or butter, vanilla, egg, all-purpose flour, baking soda, salt, unsweetened cocoa, semisweet chocolate chips
White cake mix, raspberry syrup, sweetened condensed milk, white chocolate chips, buttercream frosting
