Pumpkin Pie

Image
  • Prep Time: 10 minutes
  • Cook Time: 70 minutes
  • Ready Time: 1 Hour, 20 Min
  • Servings: 8 servings
This makes two pumpkin pies. I have found that you can easily substitute whipping cream for Milnot - delicious!

Ingredients

  • 2 count pie shells
  • 1 cup milk
  • 2 can pumpkin 16 oz ea
  • 1 can Milnot canned milk 15 oz can
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoon flour
  • 2 cup sugar
  • 4 count eggs

Directions

    1. Preheat oven to 425 degrees.
    2. Combine all ingredients and mix well.
    3. Pour into two 8" pie shells.
    4. Bake on the bottom oven rack for 15 min and lower the oven temperature to 350 degrees for the remainder of an hour.
    5. Turn off oven after an hour and let pie sit in the oven for another 10 minutes.  Insert knife and test for doneness.
Nutritional Information
Pumpkin Pie

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 290

  • Total Fat: 9g
  • Cholesterol: 60mg
  • Sodium: 205mg
  • Total Carbs: 48g
  •     Dietary Fiber: 3.5g
  • Protein: 6g

Comments

There are no comments for this post yet. Why not cook this recipe and be the first to tell the world about it?

Submit Comment

Name

Email

Comment Text

Spam

Answer this to prove you aren't a spambot. What color is an orange?