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Cinnamon Ginger Pumpkin Pie

Total Time

165 minutes

Servings

8

Calories

350

Per Serving

Ingredients

1 (9-inch) prepared pie crust, unbaked

1 tablespoon sugar

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs

2-1/2 teaspoons vanilla

1 can (15 ounces) solid-pack pumpkin

1/3 cup sour cream

1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)

Whole or chopped pecans (optional)

Whipped cream (optional)

Directions

  • 1.
    Place pie crust in 9-inch deep-dish pie plate; set aside.
  • 2.
    Preheat oven to 425°F. Combine sugar, cinnamon, ginger, cloves, nutmeg and salt in large bowl; mix well. Whisk in eggs and vanilla until smooth. Add pumpkin and sour cream; mix until smooth. Gradually mix in sweetened condensed milk; mix until well blended. Pour into crust.
  • 3.
    Bake 15 minutes at 425°F. Reduce oven temperature to 350°F. Continue baking 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack at least 1½ hours before serving. Garnish with pecans and whipped cream, if desired.

Nutrition Facts

Per Serving

Calories350
Total Fat16g
Carbs45g
Protein9g
Trans Fat0g
Sodium360mg
Sugar31g
Saturated Fat6g
Cholesterol105mg
Dietary Fiber1g