Ingredients
Scale
- 1 ½ cups fresh pumpkin puree (or canned)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat oven to 425°F (220°C). If using a store-bought crust, place it in a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Gradually whisk in the evaporated milk and then add eggs one at a time until fully blended.
- Pour filling into the prepared pie crust and bake for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 40-50 minutes until set.
- Allow cooling on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg