Cinnamon Pumpkin Pie Recipe

Cinnamon Pumpkin Pie Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

This pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! —Jacqueline Deibert, Klingerstown, Pennsylvania

[X]

Rate Cinnamon Pumpkin Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cinnamon Pumpkin Pie Recipe

Prep: 10 min. Bake: 55 min. + cooling

Yield: 6 Servings

10 55 65

Ingredients

1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 cup milk
1 unbaked pastry shell (9 inches)
Whipped cream in a can, optional

Directions

In a small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Refrigerate leftovers. Yield: 6 servings.

Nutritional Facts 1 piece (calculated without whipped cream) equals 369 calories, 13 g fat (5 g saturated fat), 81 mg cholesterol, 373 mg sodium, 60 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Cinnamon Pumpkin Pie in Simple & Delicious November/December 2008, p55