Zutaten für My Favorite Pumpkin Pie
- Pumpkin Puree
- 2 large eggs
- Light Brown Sugar
- Granulated Sugar
- 1 teaspoon vanilla extract
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- ¼ teaspoon salt
- 1 (12 ounce) can evaporated milk
- Pie Pastry
- Whipped Cream
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Zubereitung von My Favorite Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, whisk together 1 (15 ounce) can pumpkin puree and 2 large eggs until completely smooth.
- Add ¾ cup packed light brown sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon salt.
- Whisk until all ingredients are thoroughly combined and the mixture is smooth.
- Gradually whisk in 1 (12 ounce) can evaporated milk until fully incorporated.
- Pour the pumpkin mixture into your prepared 9-inch pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean, or the center is just slightly jiggly. (Do not overbake!)
- Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
106g
Fat
21g
Carbs
14g
