Ingredients

  • 3 whole eggs
  • 2 egg yolks
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 18 ounces milk
  • 2 ⅔ cups plain canned pumpkin purée
  • 1 baked 12-inch pie shell (see recipe)
  • ½ pint heavy cream
  • Candied ginger, finely cut
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      337 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 25 grams sugars; 5 grams protein; 98 milligrams cholesterol; 261 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 to 12 servings

Preparation

  1. Heat oven to 375 degrees. Beat whole eggs and yolks lightly. Cream sugar and eggs, and beat in salt, cinnamon, ginger, cloves and milk until thoroughly blended. Stir in the pumpkin. Pour into prebaked pie shell.
  2. Bake about 1 hour, until a toothpick inserted in center comes out clean. Do not jiggle. Cool pie on wire rack, then chill.
  3. To serve, whip cream and pipe around edge of pie; decorate with candied ginger.

1 hour 10 minutes

Dining and Cooking