| |
Special Pumpkin Pie Recipe
Easy Pumpkin Pie Recipe ... The next time you get hungry for a great tasting pumpkin pie, bursting with flavor, try making it yourself! This pumpkin pie recipe is just that easy. | Bake this EASY pie recipe once and you will discover how simple a great pie is to make. Using your food processor makes light of much of the process.
Use my easy pie crust recipe (Easy Pie Crust Recipe Here) and get all the compliments you deserve.
Make this pie recipe the day before so that the flavors blend together, and the filling sets well. |
Easy Pumpkin Pie Recipe | Extra-Special Pumpkin Pie | | | | | | 1 | | recipe perfect pie crust CLICK HERE FOR RECIPE | | | 15 oz | | canned pumpkin | | | 2/3 cup | | sugar | | | 1/2 cup | | brown sugar | | | 2 Tbs | | flour | | | 2 tsp | | cinnamon | | | 1/2 tsp | | ginger | | | 1 1/2 tsp | | nutmeg | | | 1/4 tsp | | cloves | | | 1/4 tsp | | salt | | | 1 cup | | heavy cream | | | 3 | | eggs | | | | whipped cream for topping, if desired | | | | | | | 1 | Roll out the pie crust and line a 10" pie pan with the dough. Crimp the edges to a decorative fluting. | | 2 | Preheat your oven to 400*. | | 3 | Bake the pie shell for 8-10 minutes, until it is just beginning to brown, remove from the oven and let cool. Leave the oven on for baking the pie. | | 4 | Whisk together all of the filling ingredients, except the eggs (and whipped cream) in a large bowl. Whisk until smooth. | | 5 | In another bowl, beat the eggs until light and fluffy, you may want to use an electric mixer here. They should triple in volume and be very light in color. | | 6 | Carefully fold the eggs into the pie filling, scooping over and under trying not to "smash" the fluffiness of the eggs. Pour all into your cooled pie shell. | | 7 | Place the pie on a baking sheet (to catch any spill overs) and place in the hot oven. Bake for 15 minutes. | | 8 | Reduce the oven temperature to 350* and continue to bake until a knife inserted into the center comes out clean, about 45 minutes. | | 9 | When it is fully baked, remove from the oven and let cool on a wire rack, then cover with plastic wrap and refrigerate for a minimum of two hours. Overnight is best. | | 10 | Top with the whipped cream, if desired, and serve. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | recipe perfect pie crust | | cinnamon | | whipped cream for topping, if desired | | | | | | | | | Amount Per Serving | | | | | Calories | | 391.22 | | | Calories From Fat (31%) | | 120.14 | | | | | % Daily Value | | Total Fat 14.57g | | 22% | | | Saturated Fat 7.70g | | 38% | | | Cholesterol 112.47mg | | 37% | | | Sodium 142.08mg | | 6% | | | Potassium 445.47mg | | 13% | | | Carbohydrates 69.21g | | 23% | | | Dietary Fiber 8.03g | | 32% | | | Sugar 34.32g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 61.18g | | | | | Protein 6.34g | | 13% | | | | | | | | | | | | |
View more Easy Dessert Recipes like this Easy Pumpkin Pie Recipe here
Return to the top of this Pumpkin Pie Recipe here
|
