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Pumpkin Pie

Author Diana
Servings 12 peoples
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 1 (1) Graham crackers pie crust
  • 450 g (2 cups) pumpkin pureed
  • 300 g (1 can) condensed milk
  • 2 (2) eggs
  • 5 g (1 teaspoon) pure vanilla extract
  • 100 g (½ cup) granulated sugar
  • 2 g (¼ teaspoon) salt
  • 2 g (¼ teaspoon) cloves ground
  • 3 g (½ teaspoon) cinnamon ground
  • 2 g (¼ teaspoon) ginger
  • 2 g (¼ teaspoon) nutmeg ground
  • 65 g (½ cup) all purpose flour
  • 75 g ( cup) unsalted butter melted
  • 120 g (1 ½ cups) graham cracker crumbs
  • 50 g (¼ cup) granulated sugar

Instructions

  • For pie crust: melt the butter, then in a medium sized bowl combine graham crackers, melted butter, and sugar; blend. Press into a 22cm pie pan and try to make the crust 1/3 cm evenly all around. Place in refrigerator while preparing the filling.
  • Preheat oven to 220c.
  • Mix all ingredients in a medium sized bowl until texture is smooth.
  • Pour mixture into prepared pie crust and place into oven.
  • Bake for 5 minutes at 220c, then lower temperature to 175c and bake for 45 minutes. Check if ready by placing a toothpick in the centre of the pie and it should come out clean, make sure that the filling isn't wet but still moves if jiggled.
  • Cool the pie and serve with whipped cream on top.

Nutrition

Calories: 330kcal | Carbohydrates: 49g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 241mg | Potassium: 269mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3455IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1.5mg