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Sara's Silky Pumpkin Pie
Ingredients
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3
large eggs
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1/3
cup sugar
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1
14 ounce can sweetened condensed milk
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1 1/2
cups cooked pumpkin puree or one 15-ounce can pumpkin
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3
tablespoons unsalted butter, melted and cooled
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1
tablespoon all-purpose flour
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1/2
teaspoon nutmeg
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1/2
teaspoon ground cinnamon
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1/2
teaspoon ground ginger
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1/4
teaspoon ground cloves
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Salt
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1
prebaked 9-inch pie shell
Directions
1. Preheat oven to 325 degrees F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine.
2. In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture.
3. Pour pumpkin filling into pie shell. lace filled pie tin on rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack for 1 hour. Cover and refrigerated with 2 hours.
From the Test Kitchen
- Tip Pumpkin Puree:Cut one small pie pumpkin in half; scoop out seeds. Place pumpkin, cut side down, on a rimmed baking sheet. Bake at 400 degrees F for 45 minutes to 1 hour, until soft. Scoop flesh from pumpkin into a bowl. Mash pumpkin with a potato masher.
- Tip BAKED PIE SHELL:Preheat oven to 450 degrees F. Prepare pastry as directed. Line chilled pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
Nutrition Facts
(Sara's Silky Pumpkin Pie)
- Servings Per Recipe 10,
- Calories 364,
- Protein (gm) 8,
- Carbohydrate (gm) 48,
- Fat, total (gm) 16,
- Cholesterol (mg) 109,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 31,
- Vitamin A (IU) 69,
- Vitamin C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 190,
- Potassium (mg) 284,
- Calcium (DV %) 141,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This pie, and the crust recipe that accompanies it, have a great flavor. I used a mix of fresh processed and canned pumpkin. The look of the pie was lighter, and the melted butter in the batter helped enhance the flavor. I used the magazine version and didn't notice the typos. A nice pie with a subtle pumpkin spice flavor.
11/27/2011 05:06:37 PM Report AbuseAmazing recipe! My family LOVED it. I saw it in the magazine had to try it. I baked it 50 min (I think it depends on your over whether you do 50 or 60 min). The melted butter is the last thing you put in when you mix the pumpkin and other ingredients in a large bowl. I used canned pumpkin and bought my crust.
11/26/2011 10:13:30 AM Report Abuserecipe should have definitely been proofread. no where does it tell you what to do with the melted butter!
11/24/2011 08:51:54 AM Report AbuseSomeone should proofread recipe before posting. Many spelling errors. Also, recipe says bake 60 mins. Headline says 50 mins. Which is it?
11/23/2011 01:33:40 PM Report AbuseSound YUMMY
11/10/2011 03:24:37 PM Report Abuse