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

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

Step-By-Step

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

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