Recipe
Pumpkin Pie
From the SnackChat kitchen · Thu 15 Oct
A silky, spiced pumpkin custard baked in a flaky crust. The classic holiday pie, best made a day ahead.
Serves8
Allergens
- Eggs
May contain other allergens. We could not check pie crust, evaporated milk, nutmeg. Always read the labels on what you buy.
- Heat the oven to 220C/425F. Fit the pie crust into a 23 cm/9 in pie dish and crimp the edge.
- Whisk the pumpkin with the brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Use plain canned pumpkin puree, not pie filling.
- Whisk in the eggs one at a time, then slowly whisk in the evaporated milk until smooth.
- Pour the filling into the crust and bake for 15 minutes.
- Lower the oven to 175C/350F and bake for 40 to 45 minutes more, until the edge is set and the center still wobbles slightly.
- Cool on a wire rack for at least 2 hours so the custard sets fully. Serve at room temperature or chilled.
Per serving
Calories313 kcal
Protein7 g
Fat13 g
Carbs43 g
Estimated from ingredients (USDA). Edit the recipe in the app to adjust.