Homemade Pumpkin Pie
Minutes Prep Time: 20
Minutes Total Time: 90
Servings: 8
Difficulty:
Minutes Prep Time: 20
Minutes Total Time: 90
Servings: 8
Difficulty:
1 can (15 oz each) solid-pack pumpkin
3 eggs
3/4 cup heavy (whipping) cream
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 unbaked pie crust (9-inch)
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 42 mg | 4% |
Carbohydrate | 34 g | 11% |
Cholesterol | 99 mg | 33% |
Total Fat | 14 g | 22% |
Iron | 1 mg | 8% |
Calories | 281 kcal | 14% |
Sodium | 253 mg | 11% |
Protein | 4 g | 8% |
Saturated Fat | 7 g | 37% |
Sugars | 21 g | 2% |
Vitamin C | 2 mg | 4% |
Preheat oven to 425°F. Combine pumpkin, eggs, cream, sugar, cinnamon, ginger, salt, cloves, nutmeg, and vanilla in large bowl. Whisk until well combined. Pour custard into prepared pie crust.
Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 30 to 40 minutes longer or until filling is firm on the edges but still jiggles slightly in the very center (cover crust with foil if it starts to get too dark). Cool completely on wire rack.
Cut pie into 8 slices. Top each slice of homemade pumpkin pie with a serving of Reddi-wip® just before serving.
Look for Marie Callender's® Deep Dish Pastry Pie Shells in the freezer section at the grocery store for a delicious alternative to homemade pie crust!
Homemade Pumpkin Pie