Cinnamon Pumpkin Pie
This pumpkin pie brings the taste of fall right to your dining room table.
Make This Recipe
- 2 Eggland’s Best Eggs (large), lightly beaten
- 1 cup sugar
- 4 teaspoons cornstarch
- 1/2 teaspoons salt
- 1/2 teaspoons ground cinnamon
- 1 can (15 oz.) solid-pack pumpkin
- 1 cup milk
- 1 unbaked pastry shell (9 inches)
Preheat oven to 400° F.
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.
Combine both mixtures and pour into pastry shell.
Bake at 400° F for 10 minutes. Reduce heat to 350° and bake for 45-50 minutes longer or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||4 g|
|Dietary Fiber||1 g|