Recipes and Cooking Sara's Silky Pumpkin Pie 3.9 (49) 4 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Peter Frank Edwards Prep Time: 35 mins Bake Time: 50 mins Cool Time: 1 hrs Total Time: 2 hrs 25 mins Servings: 10 Yield: 1 9-inch pie Jump to Nutrition Facts Ingredients 3 large eggs ⅓ cup sugar 1 14 ounce can sweetened condensed milk 1 ½ cup cooked pumpkin puree or one 15-ounce can pumpkin 3 tablespoon unsalted butter, melted and cooled 1 tablespoon all-purpose flour ½ teaspoon nutmeg ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves Salt 1 prebaked 9-inch pie shell Directions Preheat oven to 325°F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine. In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture. 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. 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°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° 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. Rate it Print Nutrition Facts (per serving) 364 Calories 16g Fat 48g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 364 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 109mg 36% Sodium 190mg 8% Total Carbohydrate 48g 17% Total Sugars 31g Protein 8g Vitamin C 3mg 15% Calcium 141.4mg 11% Iron 2mg 11% Potassium 284mg 6% Folate, total 52.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.