Spiced Pumpkin Pie

pumpkin pie
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 40 mins

A classic that always pleases.


2-- eggs
1-- unbaked 9-inch pie crust
2/3cup firmly packed brown sugar
1/4teaspoon salt
1 1/2teaspoons ground cinnamon
1teaspoon ground ginger
1/4teaspoon ground nutmeg
1/8teaspoon ground cloves
1can (15-ounce) pumpkin
1can (12-ounce) evaporated milk


  1. Preheat oven to 350F.
  2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.
  3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 60mg
  • Sodium 230mg
  • Potassium 310mg
  • Carbohydrate 38g
  • Fiber 2g
  • Sugars 24g
  • Protein 6g
  • Trans Fat 0g
  • Vitamin A 170%
  • Vitamin C 6%
  • Calcium 15%
  • Iron 10%
blog comments powered by Disqus
%d bloggers like this: