- 1 (15-ounce can) Pure Pumpkin (Pumpkin puree not pumpkin pie filling)
- 3/4 cup granulated sugar
- 2 eggs (at room temperature)
- 1 (12-ounce can) evaporated milk (can use evaporated skim milk)
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- Whipped Cream (Optional)
Preheat oven to 350 degrees F. Spray a 9″ pie pan with cooking spray.
In a large bowl, combine all ingredients and mix until smooth.
Pour the pumpkin pie filling into the prepared pie pan.
Bake in the preheated oven for 55 minutes. If still quite jiggly, bake for another 5 minutes.
Cool completely before serving. Best to refrigerate overnight.
Calories: 168kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 209mg | Potassium: 253mg | Fiber: 1g | Sugar: 24g | Vitamin A: 8435IU | Vitamin C: 3.1mg | Calcium: 131mg | Iron: 1mg