Spiced Pumpkin Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/10/2020

Vary the spices to get it just the way your crowd likes it.

A classic that always pleases.

50 min Prep: 10 min Cook: 40 min
Serves: 8 Save

Ingredients (10)

  • 2 Eggs
  • 1 Rolled Pie Crust
  • ⅔ cup Brown Sugar
  • ¼ tsp Salt
  • 1½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves
  • 15 oz Canned Pumpkin Puree
  • 12 oz Evaporated Milk

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 350F.

  2. Beat eggs in a large mixing bowl. Brush rim of crust with 2 teaspoons beaten egg.

  3. Add brown sugar and next 6 ingredients (brown sugar through pumpkin); beat at medium speed until blended. Gradually beat in milk. Pour into unbaked crust. Bake 40 minutes, or until custard is set. Cool on a wire rack.