Pregnancy Friendly Easy Pumpkin Pie
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Learn more →Ingredients
8 servings
- 1 unbaked 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- ¾ cup packed light brown sugar
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 can (12 oz) evaporated milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
For serving
- whipped cream, for serving (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Fold any overhang under and crimp the edge.
- 2
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined, about 1 minute.
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