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Pumpkin Pie

Pumpkin PieTraditional Pumpkin Pie

 

Ingredients:

  • ¾ cup sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 1 can (12 fl oz.) evaporated milk
  • 1 unbaked 9-inch deep dish pie shell

Directions: Preheat oven to 425 degrees. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees, bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream

 

Nutrition information: 306 grams carbohydrates, 38 grams per serving.

 

Crustless Pumpkin Pie (Lower Carbohydrate Version)

 

Ingredients:

  • Nonstick cooking spray
  • ½ cup sugar, reduced from ¾ cup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 1 can (12 fl oz.) evaporated low-fat milk

Directions: Preheat oven to 325 degrees. (Glass baking dishes without crust require a cooler oven, and in most cases, a longer baking time.) Spray with nonstick cooking spray or lightly grease bottom of baking pan or glass baking dish. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Bake 55-60 minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

Nutrition information: 166 grams carbohydrates, 20 grams per serving.