Ingredients for Potluck Pumpkin Pie
- 1 1/4 cups granulated sugar
- All Purpose Flour
- 1/2 cup (1 stick) cold unsalted butter
- 2 large eggs
- Solid Pack Pumpkin
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Evaporated Milk
- Whipped Topping
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How to Make Potluck Pumpkin Pie
- Preheat oven to 425°F (220°C).
- In a medium bowl, whisk together 1/4 cup granulated sugar and 1/4 cup all-purpose flour.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Press the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1 (15 ounce) can pumpkin puree, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1 cup granulated sugar.
- Stir in 1 cup milk (whole milk recommended).
- Pour the pumpkin filling evenly over the prepared shortbread crust.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 350°F (175°C).
- Continue baking for 50-55 minutes, or until a knife inserted into the center comes out clean. If the crust is browning too quickly, loosely cover the edges with foil.
- Let the pie cool completely on a wire rack.
- Cover and refrigerate overnight to allow flavors to meld and the pie to set completely.
- Cut into squares and serve.
- Top with whipped cream and a sprinkle of cinnamon, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
96g
Fat
32g
Carbs
13g