Ingredients for Milder Pumpkin Pie
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- Not separately added (sweetness from 1 (14 ounce) can sweetened condensed milk)
- 2 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt
- Not found in recipe
- 1 (9 inch) unbaked pie crust
- 1 teaspoon vanilla extract
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How to Make Milder Pumpkin Pie
- Preheat oven to 325°F (160°C).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth and well combined.
- Gently stir in the vanilla extract.
- Pour the filling into your prepared pie crust(s).
- Bake for 45-55 minutes, or until a knife inserted into the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pies cool completely on a wire rack before serving. This allows the filling to set properly.
- For an extra special treat, mix leftover pie filling with whipped cream to create a delicious pumpkin mousse (see optional step 9).
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
541g
Fat
122g
Carbs
81g
