It doesn’t get any easier then this recipe for a new spin on an old classic. For this Easy, Classic Pumpkin Pie I use condensed milk instead of evaporated milk and sugar, chopped candied ginger for that other level of flavor and serve these in individual graham cracker crust pie shells.
I like it in the small, personalized serving as opposed to a slice consisting of anyones idea of whatever a “small piece” is. This was the perfect ending to the Prime Rib Roast Italiano and Prosciutto Sage Wrapped Asparagus we had the other night.
Preheat the oven to 425°F.
Easy, Classic Pumpkin Pie
For this Easy, Classic Pumpkin Pie I use condensed milk instead of evaporated milk and sugar, chopped candied ginger for that other level of flavor and serve these in individual graham cracker crust pie shells.
Print Pin RatePrep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 117kcal
Ingredients
- 15 oz pumpkin puree
- 12 oz condensed milk
- 2 eggs
- 1/2 tsp salt
- 1 tbsp candied ginger chopped
- 1/2 tsp allspice
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 12 individual prepared graham cracker pie shells unbaked
Instructions
- Preheat the oven to 425°F.
- In a large bowl whisk the filling ingredients together until thoroughly combined.
- Gently pour the pumpkin filling into the unbaked pie shells. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 35 minutes.
- Allow to cool and serve with whipped cream on top.
Nutrition
Calories: 117kcal | Carbohydrates: 19g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 145mg | Potassium: 188mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5630IU | Vitamin C: 2.2mg | Calcium: 97mg | Iron: 0.7mg
Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!
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