Pumpkin Pie Recipe, who knew it was so easy to make? If I had known, I would have started making pumpkin pies way before I did.
Pumpkins were introduced to white men by the native Americans, who used the fruit centuries before the pilgrims even arrived. They are great for making soup, pies and stews. Plus, pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
Isn’t it just great when something so delicious turns out to be also good for your health? I love these win/win situations! Pumpkin pie is a great example…
- 1 (9 inch) pastry shell (unbaked)
- 2 cups cooked pumpkin OR 1 (16oz) can pumpkin
- 1 14oz can sweetened condensed milk (you may use fat free if you prefer)
- 3 eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ½ tsp salt
- Preheat oven to 425 degrees;
- Combine all the ingredients for the filling in a bowl and mix well;
- Pour filling onto the pastry shell and bake for 15 minutes;
- Lower the oven temperature to 350 degrees and bake pie for another 35 minutes, or until a toothpick inserted in the center comes out clean.
- Serve with a dollop of whipped cream.