CINNAMON PUMPKIN PIE

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Cinnamon Pumpkin Pie image

I haven't made this pie yet, but I think I will try it for Thanksgiving. Recipe is from Simple and Delicious.

Provided by CookingONTheSide

Categories     Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 (15 ounce) can solid-pack pumpkin
1 cup whole milk
1 (9 inch) unbaked pastry shells
whipped cream (optional)

Steps:

  • In small bowl, combine the sugar, cornstarch, salt and cinnamon.
  • In a large mixing bowl, beat eggs.
  • Stir in pumpkin and sugar mixture.
  • Gradually stir in milk.
  • Pour into pastry shell.
  • Bake at 400 degrees F for 10 minutes.
  • Reduce heat to 350 degrees; bake 45-50 minutes longer or until knife inserted near the center comes out clean. You may want to cover crust with aluminum foil to prevent excessive browning.
  • Cool on wire rack.
  • Top with whipped cream, if desired.
  • Refrigerate leftovers.
  • I like my pumpkin pie chilled before serving.

Nutrition Facts : Calories 355.9, Fat 13, SaturatedFat 3.8, Cholesterol 74.6, Sodium 390.2, Carbohydrate 55.5, Fiber 1.7, Sugar 36.6, Protein 6

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