Pumpkin Pie

Recipe by: Tina Davis | from Look and Cook: A Cookbook for Children

Cookstr

Course: Dessert

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

Photo by: Shutterstock, stock photo of a similar dish.

Yield: Serves 8

INGREDIENTS

½ recipe pie crust dough
1¼ cups (most of a 15-ounce can) pumpkin purèe
¾ cup sugar
½ teaspoon salt
¼ teaspoon gound ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk
2 tablespoons water
½ teaspoon vanilla extract

Directions

Preheat the oven to 400°F. Roll out one pie crust. Place the crust on a 9-inch pie plate, gently pressing the dough into the bottom of the plate. Trim and crimp the edge and set aside.

In a large bowl, combine the pumpkin, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Stir in the evaporated milk, water, and vanilla. Pour the mixture into the pie crust and bake for 45 to 50 minutes, until a knife inserted in the center of the pie comes out clean. Serve at room temperature.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information does not include Pie Crust. For nutritional information on Pie Crust, please follow the link above.

Calories 149kcal (7%)

Sodium 199mg (8%)

Total Carbohydrate 26g

Fiber 1g

Fat 4g (6%)

Trans Fat 0g

Saturated Fat 2g (9%)

Monounsaturated Fat 1g

Polyunsaturated Fat 0g