Recipe
Dessert
Deep-Dish Pumpkin Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 Hy-Vee ready-to-bake refrigerated pie crust | ||
| 1 (15 oz) can Hy-Vee pumpkin | ||
| 2 Hy-Vee large eggs, lightly beaten | ||
| ¾ c. Hy-Vee granulated sugar | ||
| ½ tsp. Hy-Vee salt | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| ½ tsp. ground ginger | ||
| ¼ tsp. Hy-Vee nutmeg | ||
| 1 (12 oz) can Hy-Vee evaporated milk | ||
| Thawed Hy-Vee whipped topping, optional |
Directions
- Preheat oven to 425 degrees.
- Place pie crust in a 9-1/2-inch deep-dish pie plate. Combine pumpkin, eggs, sugar, salt, cinnamon, ginger, nutmeg and evaporated milk in a large bowl and pour into prepared crust.
- Bake for 15 minutes. Reduce temperature to 350 degrees and continue baking for an additional 60 to 70 minutes or until knife inserted near center comes out clean. Cool.
- Garnish with whipped topping, if desired.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 65mg
- Sodium: 350mg
- Total Carbohydrates: 41g
- Protein: 7g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 15%
Recipe Source:
Hy-Vee refrigerated pie crust