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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 12 servings
- 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
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.
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