Old Fashioned Pumpkin Pie
375kcal
Ingredients
- 1 9-inch unbaked pie shell*
- 1 large egg white beaten, optional
- 15 ounce pumpkin puree 1 (15 ounce) can
- 14 ounce sweetened condensed milk 1 (14 ounce) can - NOT evaporated milk
- 2 large eggs room temperature
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 2 cups marshmallows regular or mini marshmallows
- 2 tbsp chopped pecans for garnish optional
Instructions
- Preheat oven to 400°F. Beat egg white and lightly brush over surface of unbaked pie shell.
- Whisk pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, cloves, nutmeg and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350°F and continue to bake for Bake 35 to 40 minutes, until the crust is browned and the filling is almost set in the center. If the crust starts to brown too much, cover crust with strips of tin foil or a silicone crust protector. Pie is done when knife inserted 1-inch from the crust comes out clean. Cool completely on wire rack.
- Place marshmallows on top of cooled pie. Place under broiler or use a kitchen torch to toast marshmallows.
MAKE AHEAD:
- Bake pie according to recipe. Cool completely on a wire rack. DO NOT add marshmallows or nuts. Wrap pie in plastic or place entire pie in large plastic storage bag and refrigerate for up to 3 days. Place marshmallows (and nuts) on top and toast right before serving.
TO FREEZE:
- Bake pie according to recipe and allow to cool completely on a wire rack. DO NOT add marshmallows or nuts before freezing. Wrap entire pie in plastic, then a layer of foil. Label and freeze up to 3 months. Thaw in refrigerator 24 hours ahead, still wrapped in plastic. Add marshmallows (and nuts) and toast under the broiler right before serving.
Nutrition
Serving1sliceCalories375kcalCarbohydrates60gProtein8gFat12gSaturated Fat5gCholesterol63mgSodium353mgPotassium342mgFiber3gSugar40gVitamin A8473IUVitamin C4mgCalcium173mgIron2mg
Notes
This recipe uses sweetened condensed milk, which results in a sweet, smooth pie. Don't confuse with evaporated milk, which does not contain sugar.
*If using refrigerated or homemade pie dough, roll out dough to 12-inch round. Transfer to pie dish and press down to fit to bottom and sides of pan. Fold under excess dough around top and crimp with a fork or edge of spoon. Fill according to recipe.