Cinnamon Pumpkin Pie
Recipe by: Taste of Home Magazine
This pumpkin pie brings the taste of fall right to your dining room table.
Ingredients
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)
Preparation
- 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.
Nutrition
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 |
|---|---|
| Calories | 333 |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Cholesterol | 64 mg |
| Sodium | 413 mg |
| Carbohydrates | 55 g |
| Dietary Fiber | 1 g |
| Protein | 6 g |
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