Recipe courtesy of Stacey Russell
Stacey's "I don't have any evaporated milk!" Pumpkin Pie
Getting reviews...
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 308 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 272
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 308 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Put the pumpkin, egg nog, eggs, and both sugars into a mixing bowl and mix on low until incorporated.
- Add salt, vanilla, and cinnamon until just incorporated
- Pour mixture into prepared pie shell and bake in preheated oven for 45 minutes.
Cook’s Note
Because of the egg content in this recipe this pie will set up faster and firmer than traditional pumpkin pies.
