easy homemade pumpkin pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 185.5
- Total Fat: 4.5 g
- Cholesterol: 39.1 mg
- Sodium: 161.8 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 1.4 g
- Protein: 4.9 g
View full nutritional breakdown of easy homemade pumpkin pie calories by ingredient
Introduction
This pie uses fresh pumpkin, not canned, so it is a truly homemade filling. I still buy the pie crusts cuz I am not very good at making them. This pie uses fresh pumpkin, not canned, so it is a truly homemade filling. I still buy the pie crusts cuz I am not very good at making them.Number of Servings: 8
Ingredients
-
1 1/3 cup of smooth pumpkin (directions in cooking instructions)
1 1/3 cup sweet condensed milk
1 egg, large
2 tbsp cinnamon (use less if you like)
1/2 tsp nutmeg
1/2 tsp ginger
1 cup of hot water
Directions
prepare pumpkin as follows:
remove stem and cut pumpkin in half. Scoop out seeds and strings. Place cut side down on foil lined baking sheet. Cover pumpkin with foil. Bake at 350 degrees fir 1 1/2 hours or until tender. Let pumpkin cool. Scoop out flesh and mash with potato masher or use a food processor until smooth. Drain pumpkin if too watery:
Beat together all ingredients just until smooth.
Pour into 9" pie shell.
Bake at 375 degrees for 55 to 65 minutes (center will still move slightly)
Cool and enjoy
Makes 8 servings (serving = 1/8 slice of the pie)
Number of Servings: 8
remove stem and cut pumpkin in half. Scoop out seeds and strings. Place cut side down on foil lined baking sheet. Cover pumpkin with foil. Bake at 350 degrees fir 1 1/2 hours or until tender. Let pumpkin cool. Scoop out flesh and mash with potato masher or use a food processor until smooth. Drain pumpkin if too watery:
Beat together all ingredients just until smooth.
Pour into 9" pie shell.
Bake at 375 degrees for 55 to 65 minutes (center will still move slightly)
Cool and enjoy
Makes 8 servings (serving = 1/8 slice of the pie)
Number of Servings: 8