Cinnamon and ginger make this pumpkin pie taste just like fall. Top with whipped cream for extra sweetness! Use canned evaporated milk for the pumpkin filling, which is a shelf stable milk with 60% of the water removed from fresh milk (it’s not the same as condensed milk, which is sweetened evaporated milk).
Servings: 8 (click to scale)
- 1 each 10" unbaked pie shell
- 3/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1-1/2 cup canned pumpkin
- 1/3 cup canned evaporated whole milk
- 1/2 cup egg
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- Defrost pie crust according to package directions.
- Preheat oven to 350F degrees. Mix sugar, cinnamon, salt, ginger, and cloves together. Add pumpkin, milk and egg; mix until well combined. Pour into each pie crust. Bake at 350F for 45 minutes, then turn down to 300F degrees and bake until toothpick comes out clean. Let cool and cut into 1/8 pieces.
Calories: 220kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 290mg | Fiber: 2g | Sugar: 22g
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