Pumpkin Pie Recipe
This easy pumpkin recipe is perfect for a Thanksgiving dessert! A rich and creamy pumpkin pie that's a lighter take on the classic finished off with a dollop of whipped cream.
Servings: 8
Ingredients
- 1 (9-inch) frozen, reduced-fat pie crust thawed
- 15 ounce canned pumpkin puree don't use pumpkin pie filling
- 2 large eggs
- 1 cup low-fat evaporated milk
- ½ cup honey
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- light whipped cream and sprinkle of nutmeg for serving
Instructions
- Prep. Preheat oven to 350ºF. Add the pie crust to a 9-inch pie plate and set aside.
- Make the filling. In your mixer's bowl, combine pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt, and spices. Set your mixer at medium-low speed and beat until well combined and thoroughly smooth.
- Fill the crust. Pour the pumpkin mixture into the previously prepared pie crust. Place the pie plate on a baking sheet.
- Bake. Bake the pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
- Cool. Remove from oven and cool on a wire rack for 2 hours, or until completely cooled.
- Serve. Serve immediately or refrigerate. When serving, garnish with light whipped cream and sprinkle with nutmeg.
Notes
- Cover the crust edges with foil if they are browning too quickly.
- Follow this homemade pie crust recipe if you'd like to make it from scratch.
Nutrition
Calories: 206kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 177mg | Potassium: 46mg | Fiber: 0g | Sugar: 20g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.9mg
