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📋Prize Pumpkin Pie (with canned pumpkin) recipe
Easy to make, silky, smooth and magically delicious, this easy prize pumpkin pie (with canned pumpkin pie filling) is the perfect holiday dessert!
Course
Dessert
Cuisine
North American
Keyword
canned pumpkin, pie, pie filling, prize, pumpkin
Special Diet
Vegetarian
Prep Time
5
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
servings
Calories
110
kcal
Author
Terri Gilson
Ingredients
2
tablespoon
all -purpose flour
¼
teaspoon
salt
â…›
teaspoon
ginger
¼
teaspoon
nutmeg
½
teaspoon
cinnamon
â…“
cup
brown sugar
¼
cup
maple syrup
*I used no sugar added maple syrup
1
cup
scalded milk
*See video in in post contents for "how to scald milk"
2
eggs
well, beaten
1 ½
cups
pumpkin
canned or fresh
1
10 inch
unbaked pie shell
Optional Garnish (adding whipped cream will increase the calories and fat per serving size)
whipped cream
cinnamon sprinkles
US Customary
-
Metric
Instructions
Preheat oven to 450 degrees F/230 degrees C.
In a large bowl, mix all ingredients together with an electric mixer, except whipped cream.Â
Pour into unbaked pie shell and bake for 10 minutes.Â
Reduce oven temperature to 325 degrees F/160 degrees C and bake 30 to 40 minutes or until filling is firm. *see top tip
Cool before serving. If desired, serve with whipped cream.
Notes
*See post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋Prize Pumpkin Pie (with canned pumpkin) recipe
Amount Per Serving (1 slice)
Calories
110
Calories from Fat 18
% Daily Value*
Fat
2g
3%
Cholesterol
43mg
14%
Sodium
105mg
5%
Potassium
164mg
5%
Carbohydrates
20g
7%
Sugar 17g
19%
Protein
2g
4%
Vitamin A
1960IU
39%
Vitamin C
2mg
2%
Calcium
65mg
7%
Iron
0.5mg
3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
1
slice
|
Calories:
110
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
2
g
|
Cholesterol:
43
mg
|
Sodium:
105
mg
|
Potassium:
164
mg
|
Sugar:
17
g
|
Vitamin A:
1960
IU
|
Vitamin C:
2
mg
|
Calcium:
65
mg
|
Iron:
0.5
mg