This classic pumpkin pie has been a traditonal holiday favorite for years in my family.

Another delicious recipe from our Family-Favorite Recipes Collection.

Classic Pumpkin Pie

1 (9-inch) unbaked pie crust
2 large eggs
3/4 cup granulated sugar
1 (16-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Sweetened whipped cream for accompaniment (optional)

1. Prepare unbaked pie crust and set aside (see Tip below).
2. Beat eggs slightly in a large mixing bowl. Add remaining ingredients and beat just until well mixed. Pour filling into unbaked pie crust.
3. Bake at 425°F (220°C) for 15 minutes, reduce oven temperature to 350°F (175°C), and bake for 45 minutes longer, or until knife inserted in center comes out clean.
4. Cool completely on a wire rack at room temperature. Store pie in refrigerator.
5. Serve pie with a dollop of sweetened whipped cream, if desired.

Makes 8 servings.

Tip: To help prevent the pie crust from becoming soggy, brush a thin layer of egg white onto unbaked pie crust.

Nutritional Information Per Serving (1/8 of recipe): 290.1 calories; 38% calories from fat; 12.5g total fat; 66.6mg cholesterol; 449.8mg sodium; 304.1mg potassium; 39.1g carbohydrates; 2.8g fiber; 18.9g sugar; 36.3g net carbs; 6.9g protein.

Copyright Hope Pryor, please see Terms of Use. Photograph is the property of CooksRecipes.com.