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Nutrition Facts
Serving Size 1 (239g) Recipe makes 6 servings
Calories 598
Calories from Fat 177		(29%)
Amount Per Serving		%DV
	Total Fat 19.7g	30%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 7.2g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 100mg		33%
Sodium 668mg		27%
Potassium 610mg		17%
Total Carbohydrate 96.8g		32%
	Dietary Fiber 3.5g	14%
	Sugars 78.9g
Protein 11.8g		23%
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Best Ever Pumpkin Pie

Recipe #28758 | 1½ hours | 15 min prep | add private note

⁽⁶⁷⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
May 18, 2002

Southern Living. Always served for Thanksgiving dinner.

SERVES 6 (change servings and units)

Ingredients

1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs, beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 inches pie shells, unbaked

Directions

1
Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
2
Pour into prepared piecrust.
3
Bake at 425 degrees for 15 minutes.
4
Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
5
Cool on a wire rack.

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Featured Reviews for This Recipe

From: cre8evcook

On Nov 19, 2009

This pie would have been a 5 star pie if it was up to the DH ! I found it to be just a bit to sweet for me, so I will cut back on the sugar next time but I loved, loved the texure and the spice mixture not so spicy that you could not taste the pumpkin..Thanks for the recipe its a keeper..

0 people found this review helpful

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From: Chef #1394846

On Nov 19, 2009

I'm 74 and "THIS IS BY FAR THE BEST EVER"..been baking pies forever & it's not easy to go to "NEW"..changed it to my taste, still wonderfully creamy. used 2 cups fresh pumpkin.1 can sweetened cond. milk plus enough 1/2 & 1/2 to make up the difference. Just 1 tablepoon sugar, & instead of all the different spices, I used 2 1/4 teaspoons of Pumpkin Pie spice. This is the "PUMPKIN Pie RECIPE" in our family from FROM NOW ON....Thank Pat Rayot

0 people found this review helpful

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From: nanmatt

On Nov 18, 2002

This is a great pumpkin pie according to my hubby. Since Thanksgiving is next week I needed to try this recipe out first and today was the day. When DH took his first bite I heard a big sigh! When I asked him how it tasted he just smiled and said..."like more"! I followed your recipe exactly and the only difference was having to remove it from the oven about 10 minutes sooner than called for. Certainly not a problem with the recipe, but the difference in appliances. Thanks for another great Zaar recipe Nurse Di. This is going in the 'keeper' file. I also like the fact that I can use fat-free sweetened condensed milk in it to lower the calories somewhat and the texture and creaminess of the pie is not affected at all.

15 people found this review helpful

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From: Laura Pruneau

On Nov 28, 2002

This recipe was easy to follow and make! It turned out very good, and the consistency was perfect. The spices were just right. If there were more spices it may have been a little much...but there was the perfect blend! Thank you!!!

6 people found this review helpful

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