3 Can Silky Pumpkin Pie Recipes

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SILKY PUMPKIN PIE



Silky Pumpkin Pie image

I use my own pie crust for this recipe, but feel free to use a refrigerated pie crust or prepared frozen pie crust. Recipe is from Woman's World.

Provided by CookingONTheSide

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 1/2 cups milk
2 eggs
1 (3 ounce) package vanilla pudding mix (cook-and-serve pudding recommended rather than instant)
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
1 (9 inch) deep dish pie shells
2 cups whipped cream (optional)

Steps:

  • Place jellyroll pan on center oven rack; preheat oven to 350 degrees F.
  • Whisk together pumpkin, milk, eggs, pudding mix, sugar and spice until blended.
  • Pour into shell.
  • Bake on pan 45 minutes or until knife inserted near center comes out clean.
  • Cool on rack.
  • Serve with whipped cream.
  • To make whipped cream, beat 1 cup heavy cream with 2 T sugar and 1/2 t vanilla extract. This will make 2 cups of whipped cream.

Nutrition Facts : Calories 208.8, Fat 8.2, SaturatedFat 3.2, Cholesterol 59.3, Sodium 223.4, Carbohydrate 30.1, Fiber 0.6, Sugar 16.3, Protein 4.4

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