My Version of Pumpkin Pie

2
Sandra B.

By
@sandy19

I had left over oven roasted pumpkin I made with dinner. So, I decided to use it. I mixed a few different ingredients that I would usually use for pumpkin pie. It came out to be a very tasty pumpkin pie. My husband even said that this was the best pumpkin pie I ever made. He also told me to not forget it because recipes tend to slip my mind on occasion.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

  • 2 c
    pumpkin pure
  • 1/2 can(s)
    sweetened condensed milk
  • 1/3 c
    milk
  • 1 tsp
    pumpkin spices
  • 1 large
    egg
  • 1
    deep dish, unbaked pie crust

How to Make My Version of Pumpkin Pie

Step-by-Step

  1. Bake the pie crust for 10 minutes in a 375 F preheated oven.
  2. Mix the pumpkin and egg well. Add the rest of the ingredients and continue to mix until well combined.
  3. Pour the mixture into the warm pie crust and bake for 45 minutes at 350 F. Serve with whipped cream.

Printable Recipe Card

About My Version of Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #fall-dessert




Show 3 Comments & Reviews

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