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Pumpkin Pie

Pumpkin Pie

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
A graham cracker crust adds a twist to this classic holiday dessert. Making two pies, this recipe ensures there’s enough for guests and leftovers.
What You Need
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16 servings
Original recipe yields 16 servings
2 ready-to-use graham cracker crumb crust s (6 oz. each)
3 egg s, beaten, divided
1 can (29 oz.) pumpkin
1-1/2 cups half-and-half
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 tsp. pumpkin pie spice
1 tsp. ground ginger
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Let's Make It
1
Heat oven to 400°F.
2
Brush crusts lightly with some of the egg. Bake 4 min. Meanwhile, mix remaining eggs with all remaining ingredients until well blended.
3
Pour into crusts.
4
Bake 15 min. Reduce oven temperature to 350°F. Bake 40 to 45 min. or until knife inserted in centers comes out clean. Cool completely.
Kitchen Tips
Tip 1
Size-Wise
Sweets can be part of a balanced diet, but remember to keep tabs on portions.
Tip 2
Special Extra
Serve topped with thawed COOL WHIP Whipped Topping.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 230mg
10%
Total Carbohydrates 32g
12%
Dietary Fibers 2g
7%
Sugars 21g
42%
Protein 3g
6%
Vitamin A
160%
Vitamin C
4%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings or 2 pies, 8 servings each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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