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Dessert for 8

Pumpkin Pie with canned pumpkin

This creamy pumpkin pie fills a raw crust with spiced custard before baking until the center is set.

$1.06per serving $
90 minstart to table
8servings

AmericanVegetarianBudgetDessertsThanksgiving on a budgetBack to schoolFall

Ingredients

  • 1 raw pie crust
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp sea salt
  • whipped cream (optional)

Steps

  1. Heat the oven to 425 F and place the raw crust in a 9-inch pie pan.
  2. Whisk the pumpkin, condensed milk, eggs, egg yolk, vanilla, cinnamon, ginger, nutmeg, cloves, pepper, and salt in a bowl.
  3. Pour the filling into the crust and bake at 425 F for 15 minutes.
  4. Reduce the oven to 350 F and bake for 35 to 40 minutes, until the center is set but slightly wobbly.
  5. Cool the pie in the pan for 30 minutes before slicing.

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