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Sara's Silky Pumpkin Pie

Makes: 10 servings Yield: one 9-inch pie
Prep 35 mins Bake 325° 50 mins Cool 1 hr
Sara's Silky Pumpkin Pie
Ingredients
  • 3 large eggs
  • 1/3 cup  sugar
  • 1 14 ounce can sweetened condensed milk
  • 1 1/2 cups  cooked pumpkin puree or one 15-ounce can pumpkin
  • 3 tablespoons  unsalted butter, melted and cooled
  • 1 tablespoon  all-purpose flour
  • 1/2 teaspoon  nutmeg
  • 1/2 teaspoon  ground cinnamon
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  ground cloves
  • Salt
  • 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 KitchenPumpkin 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)
  • Servings Per Recipe 10,
  • cal. (kcal) 364,
  • Fat, total (g) 16,
  • chol. (mg) 109,
  • sat. fat (g) 9,
  • carb. (g) 48,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 31,
  • pro. (g) 8,
  • vit. A (IU) 69,
  • vit. 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 (mg) 141,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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