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Classic pumpkin pie. (Kirk McKoy / Los Angeles Times / November 11, 2011) |
2 eggs
1 (15-ounce) can pumpkin
1/2 cup plus 2½ tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 tablespoon milk for brushing on pie crust
1. Heat the oven to 450 degrees. Heat the milk just until hot but not simmering. Remove from heat and add the butter. Set aside.
2. Lightly beat the eggs. Add the pumpkin, sugar, salt and spices. Stir until completely blended. Stir in the hot milk mixture.
3. Brush the fluted edge of the pie crust with milk. Pour the filling into the pie shell.
4. Bake 15 minutes, then reduce heat to 350 and bake an additional 35 minutes. Cool on a wire rack. Serve with whipped cream.
Each serving: 326 calories; 6 grams protein; 43 grams carbohydrates; 2 grams fiber; 15 grams fat; 9 grams saturated fat; 113 mg cholesterol; 222 mg sodium.
1 (15-ounce) can pumpkin
1/2 cup plus 2½ tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 tablespoon milk for brushing on pie crust
1. Heat the oven to 450 degrees. Heat the milk just until hot but not simmering. Remove from heat and add the butter. Set aside.
2. Lightly beat the eggs. Add the pumpkin, sugar, salt and spices. Stir until completely blended. Stir in the hot milk mixture.
3. Brush the fluted edge of the pie crust with milk. Pour the filling into the pie shell.
4. Bake 15 minutes, then reduce heat to 350 and bake an additional 35 minutes. Cool on a wire rack. Serve with whipped cream.
Each serving: 326 calories; 6 grams protein; 43 grams carbohydrates; 2 grams fiber; 15 grams fat; 9 grams saturated fat; 113 mg cholesterol; 222 mg sodium.
