Pumpkin Pie

Recipe

Dessert
Pumpkin Pie

Primary Media

Pumpkin Pie

User Rating

3.61 out of 5 stars
Rate it:
23 ratings

Recipe Data

8
Servings
10min
Prep
1hr
Total

Recipe Wellness Badges

Author

Save Options

Description

Can pumpkin pie get any more perfect? Not unless you top it off with fresh whipped topping, that is.

Watch it being made by a first-timer on I Think I Burnt the Water at HSTV.com.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
½(15-oz.) Hy-Vee refrigerated ready-to-bake pie crust, 1 pie crust
1(15-oz.) can Hy-Vee pumpkin
2Hy-Vee large eggs, lightly beaten
¾ c.Hy-Vee granulated sugar
1 tsp.Hy-Vee ground cinnamon
½ tsp.Hy-Vee ground ginger
½ tsp.Hy-Vee salt
¼ tsp.Hy-Vee nutmeg
1(12-oz.) can Hy-Vee evaporated milk
Hy-Vee whipped topping, thawed, for serving

Things To Grab

  • Medium bowl
  • Butter knife or wooden toothpick
  • Aluminum foil

Directions

  1. Prepare pie crust according to package directions for filled pie crust.

  2. Preheat oven to 425 degrees.

  3. Combine pumpkin, eggs, sugar, cinnamon, ginger, salt, nutmeg and evaporated milk. Pour into pie crust.

  4. Bake for 15 minutes. Reduce temperature to 350 degrees and continue baking for an additional 50 to 55 minutes or until knife inserted near center comes out clean. If edges of crust brown too quickly, cover with foil. Cool.

  5. Serve topped with whipped topping, if desired.

Nutrition facts

Servings

260 Calories per serving
1 slice

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 60mg
  • Sodium: 320mg
  • Total Carbohydrates: 37g
  • Protein: 6g

Daily Values

0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 6%

Recipe Source:

Hy-Vee canned pumpkin