Pumpkin Pie

Tasty pumpkin pie, tart made for Thanksgiving day in a baking dish on a cooling rack. Turquoise wooden background

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Make sure not to substitute sweetened condensed milk with evaporated milk.

  • 1 Nine Inch Deep Dish Pie Shell
  • 16 Ounces Pumpkin
  • 3/4 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 2 Eggs (Slightly Beaten)
  • 14 Ounces Sweetened Condensed Milk
  1. Set oven rack to middle position.
  2. Preheat oven to 425 degrees.
  3. Grease 9-inch pie dish and place pastry into dish.
  4. In large-size bowl combine pumpkin, cinnamon, ginger, kosher salt, nutmeg, and cloves. Add Eggs and condensed milk. Mix until thoroughly combined.
  5. Pour pumpkin mixture into pie shell. Place in oven, on middle rack, for 15 minutes. Reduce heat to 350 degrees and bake another 35 to 40 minutes.
  6. Remove from oven and let pie cool thoroughly before serving.
  7. Serves 6
  8. Prep Time: 30 Minutes Cook Time: 55 Minutes Total Time: 85 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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