October 12, 2012

Classic Pumpkin Pie

I couldn't possibly go through 14 cups of pumpkin puree without making at least one pumpkin pie. This recipe is adapted from the one my father made when I was growing up. I actually haven't made it myself since I was in college. There's usually so much when I head to my parents' house for the holidays that I haven't felt the urge to make my own.

In fact, it turns out that I probably haven't made any pies since college- because I don't have a pie pan! I had to use my cake round for this pie. I should probably rectify this egregious error since I'm in charge of Thanksgiving this year.

Classic Pumpkin Pie
makes 8 slices, 8 Points+ per slice

What You'll Need:
   1, 9" pie crust
   1, 15oz can (or 2 cups) pumpkin puree
   2 eggs
   1, 14oz can sweetened, condensed milk
   1 tsp cinnamon
   1/2 tsp ginger
   1/2 tsp nutmeg
   1/4 tsp all-spice

The Process:
   Preheat oven to 350 degrees. Line pie pan with crust. Mix all the filling ingredients together and pour into pie shell. Bake 45-60 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack. Chill before serving, and top with whipped cream.


  1. See, if I make a pie, I use a torte pan because I make a mess of things trying to cut and extract slices with a standard pie pan (And probably cake round) Everything gets mangled and sad.

  2. I don't have a torte pan either, but the crinkly edges on one would make for a lovely effect, especially on a pumpkin pie.


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