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Sara's Silky Pumpkin Pie

Sweetened condensed milk is what gives this pumpkin pie its silken texture. When mixing ingredients for the filling, mix just enough to combine thoroughly. If bubbles form, it is time to stop mixing.

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  • Makes: 10 servings
  • Yields: one 9-inch pie
  • Prep: 35 mins
  • Bake: 50 mins 325°F
  • Cool: 1 hr

Sara's Silky Pumpkin Pie

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

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.

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)

  • Per serving:
  • 364 kcal cal.,
  • 16 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 109 mg chol.,
  • 190 mg sodium,
  • 48 g carb.,
  • 2 g fiber,
  • 31 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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