Photo: Priscilla Du Preez
Easy Pumpkin Pie
10 ingredients
openrecipes
You can line the pie dish with the dough and partially bake the pie shell in advance. Cover and store at room temperature for up to 1 day, or freeze in a heavy-duty sealable plastic bag for up to 3 weeks and thaw in the refrigerator before filling.
Estimated Nutrition (whole recipe, rough)
340
Calories
15g
Protein
19g
Fat
29g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 flaky pastry dough disk (see related recipe at left), at cool room temperature
- 3 eggs
- 3/4 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/2 tsp. salt
- 1 can (15 oz.) pumpkin puree
- 1 1/2 cups half-and-half or milk
- Whipped cream for serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes