Pumpkin Pie

Campbell's Pumpkin Pie Recipe

Using a refrigerated pie crust and this perfectly seasoned pumpkin filling makes holiday pie baking easy and tasty!

At a glance

Prep

20 min.

Total

50 min.

Serves

8

Bake: 30 min.

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 eggs
1/2 cup packed brown sugar
1 cup heavy cream
1 teaspoon ground cinnamon
2 teaspoons pumpkin pie spice
1 dash salt
2 cups (about 2/3 of a 29-ounce can) canned pumpkin
1 crust ( 1/2 of a 14-ounce package) refrigerated refrigerated pie crust, baked according to package directions for an 8-inch pie
1 cup sweetened whipped cream (optional)

How to Make It

  • 1

    Beat the eggs, brown sugar, heavy cream, cinnamon, pumpkin pie spice and salt in a large bowl with an electric mixer on medium speed. Stir in the pumpkin and pour the mixture into the baked pie crust.

  • 2

    Bake at 350ºF. for 30 minutes or until the pumpkin mixture is set. Serve the pie warm or at room temperature with whipped cream, if desired.

Full Screen View

Recipe Nutritional Information

Made With

calories

270

totalfat

14.955g

saturatedfat

7.384g

cholesterol

72mg

sodium

170mg

totalcarbohydrate

33.151g

dietaryfiber

2.464g

protein

3.584g

vitamina

200%DV

vitaminc

6%DV

calcium

6%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: If you'd rather make your own pie crust, search Campbellkitchen.com for the "Classic Pie Crust" recipe. It works great with this recipe!
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26909