Cinnamon Pumpkin Pie Recipe
Cinnamon Pumpkin Pie Recipe
- 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
- 1. 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.
- 2. 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.
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.
Reviews for Cinnamon Pumpkin Pie
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"My 11 year old doesn't care for pumpkin pie, but this one he gobbled up. I will definitely be making this pie again."
"This is absolutely delicious"
"Just from the look at the nutritional values, the carbs are 61.... that is carbs for an entire meal.I'll have to save up carbs for this"
"Everyone loved the taste of this pie, it wasn't overly spiced like some of the others I have made. I made this for Thanksgiving and at first it was hard to get family to try but once they did, they really enjoyed it."
"This tasted great and was simple to make! Very flavorful! I made it the day before and let it chill and firm. Perfect!"
"Great pie! Easy to make and just delicious! I made mine with fresh pumpkin and it got really amazing! Thanks for sharing!"
"A nice easy pie for when you want a nice fresh taste (not spicy). My kids loved it and I will make again. I used 2 cups of pumpkin puree I had thawed from freezer."
"i made this and after that day in the fridge it was awesome. it just needs to firm up before you eat it. so make sure you put in the fridge first then puts lost of whipped cream on top yum! :)"
"Very sweet, I might try a different recipe and come back to this"
"This was a very simple and easy recipe. The kids loved to help make this pie and they just gobbled it all up!"
"This is a great classic pumpkin pie recipe!Readers may like to use fresh and tastier homemade pumpkin puree in place of the processed stuff: http://cookingripe.wordpress.com/2012/09/26/homemade-pumpkin-puree/"
"My new favorite pumpkin pie recipe. If you're not a fan of pumpkin pie because they're too overly "spicey", so to speak, then this is ideal for you. Some versions of pumpkin pies are so doctored up with nutmeg, cloves, allspice and the like that you truly lose the good pumpkin flavor. This, however, is perfectly flavored."
"A new favorite!"
"This is my go-to recipe for pumpkin pie now. My husband loves it. The only change I made was using half & half instead of milk. Delicious and easy!"
"I've been baking for a lot of years and this is by far the best and easiest pumpkin pie recipe I've ever made. Thanks!"
"We loved this pie. Super easy and not so overwhelming with spice flavor. Just great!"
"My husband said this is the best pumpkin pie ever!"
"Our whole family loved this pie. Light texture and delicious flavor without being overwhelmed by heavy spices. We just finished the pie and my kids are begging to make another one."
"This simple pie is so easy to make and taste amazing. The cinnamon really brings out the flavor of the pumpkin."
"Nice light texture and pure pumpkin flavor with just the right amount of spice. I'm not a usually a fan of pumpkin pie but this was fantastic! I used 1/2 cup Agave and 1/2 cup Coconut Sap Crystals in place of the white sugar. Will be making this pie again and again...."
"I made this for a group of people and it got great reviews!"
"I agree this is very good. This will be my recipe now."
"This pie is wonderful. I didn't think it would be as good without the classic evaportated milk, but it is. With fewer spices the pumpkin flavor really comes through. It's a mild flavor that doesn't leave an aftertaste like some with ginger and nutmeg can."
"This is the recipe I have used for 50 years. It is a favorite of my family."