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traditional pumpkin pie

traditional pumpkin pie Recipe

I found this recipe in the Classic Desserts Recipe Book from Borden. This recipe calls for sweetened condensed milk. It's extremely easy to make and can be made ahead of time.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, Fruit, Nuts, Oven, Pie, Thanksgiving
Prep Time: 10 minutes
Cook Time: 50 minutes
Calories: 520.7kcal

Ingredients

  • 1 unbaked 9 inch pie shell
  • 1 (15 ounce) can pumpkin (about 2 cups)
  • 1 (14 ounce) can Eagle Brand Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Sour Cream Topping

  • 1 1/2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 425°.
  • With mixer beat pumpkin,Eagle Brand, eggs, spices and salt.
  • Pour into crust.
  • Bake 15 minutes.
  • Reduce oven temperature to 350°; bake 35 to 40 minutes longer.
  • Cool.
  • Garnish as desired.
  • Refrigerate leftovers.
  • Sour Cream Topping: In medium bowl, combine sour cream,sugar and vanilla extract.
  • After pie has bake 30 minutes at 350º, spread sour cream topping evenly over top bake 10 minutes.

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Nutrition

Serving: 185g | Calories: 520.7kcal | Carbohydrates: 60.7g | Protein: 11.2g | Fat: 26.9g | Saturated Fat: 14.2g | Cholesterol: 119.7mg | Sodium: 473.8mg | Fiber: 0.8g | Sugar: 44.7g