Pumpkin Pie
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    • 15 oz. canned pumpkin puree
    • 3/4 cup granulated sugar
    • 1/2 tsp salt
    • 1 1/2 tsp ground cinnamon
    • 1 tsp ginger
    • 1/2 tsp nutmeg
    • 1/4 tsp allspice
    • 2 eggs
    • 1 1/2 cups half & half
    • 1 unbaked 9-inch deep-dish pie shell, purchased or homemade


Baking Directions:

1.  Preheat oven to 375*F.  In a large bowl, combine pumpkin puree, sugar and all spices.  Using a wire whisk, stir in eggs until almost combined.  Add half & half and stir briskly with the whisk until well combined.2.  Pour into the pie shell and bake 45 -50 minutes, until edges are firm, and center is just slightly soft.  Remove from oven and let cool on a wire rack.Note: If you choose to freeze pie before baking, place the raw, filled pie on a sheet tray, uncovered.  Place in freezer until firm, about 2-3 hours.  Wrap in plastic wrap and return to freezer for up to 3 months.To bake, unwrap pie and place on a sheet tray.  Place in pre-heated oven and add about 20 - 25 minutes to the bake time stated above.