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July 25, 2019 Dessert

Pumpkin Pie

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).

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Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Course: Dessert
Servings: 8 (click to scale)

Ingredients

  • 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
Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • 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.

Nutrition

Calories: 220kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 290mg | Fiber: 2g | Sugar: 22g
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