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

⁽⁶⁵⁾ 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: Trish Za Dish

On Oct 6, 2009

This is a must have pumpkin pie for every Thanksgiving for me and I've been making it for a few years now. My sister introduced this pie to me (finding it on here)and it's because of this pie that I started on this website. I'll be making it this friday since its Canadian Thanksgiving this weekend. Thank you for the great recipe.

0 people found this review helpful

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From: Honeym

On Oct 6, 2009

This was great. I made the recipe exactly as printed, but for some reason it was running over the edge of my 9 inch pie shell which made a little mess but the taste was worth it. I'm going to make another one for the holidays but maybe cut down the pumpkin and sweetened condensed milk about 1/4 cup each so it doesn't overflow. Thanks!

1 person 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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