Traditional Pumpkin Pie

Everyone makes this pie during the holidays but you can enjoy it anytime since canned pumpkin is so readily available.


See my tips below for making this a less heavy dessert. Wow the calories during the holidays are astounding. It is estimated that folks consume approximately 4,500 calories just for the Thanksgiving meal.

Serves 8
Prep time: 8 minutes
Total time: 48 minutes

Ingredients:

  • 2 medium eggs, beaten
  • 1/2 cup packed brown sugar
  • 1 cup heavy cream
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 1/8 teaspoon allspice
  • Pinch salt
  • 2 cups canned pumpkin
  • 9 inch unbaked pie shell

    Instructions:

    Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour into unbaked pie shell. Bake for 40 minutes or until set.

    Serve with whipped cream

    Terri’s Tips:

  • Beating the eggs prior to adding will give the pie a lighter texture
  • Use a good quality cinnamon, one from your local co-op

    Cooking Wiser

  • Use whole milk to replace the heavy cream. The texture will not be as rich but it will be good
  • Use low fat prepared whipped topping