Ingredients for Kelly's Pumpkin Pie
- Light Brown Sugar
- 1/2 teaspoon salt
- Cinnamon
- Nutmeg
- Ground Ginger
- Ground Cloves
- 2 large eggs
- Vanilla
- 1 (15 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated milk
- Unbaked 9 Inch Deep Dish Pie Pastry
- Cool Whip
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How to Make Kelly's Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a small bowl, whisk together 1/2 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- In a large bowl, beat 2 large eggs until light and frothy. Stir in 1 (15 ounce) can pumpkin puree (solid pack pumpkin is recommended, not puree), then stir in the spice mixture from step 2.
- Slowly stir in 1 (12 ounce) can evaporated milk until just combined.
- Pour filling into an unbaked 9-inch pie crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until the center is just slightly jiggly like Jell-O and a knife inserted about midway comes out clean.
- For two smaller pies, use two 6-inch pie crusts. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for 20-30 minutes.
- Let cool completely on a wire rack for at least 2 hours before serving. The pie will continue to set as it cools.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
83g
Fat
21g
Carbs
13g
