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Cinnamon Pumpkin Pie

Total Time

Prep: 15 min. Bake: 55 min. + cooling

Makes

8 servings

This cinnamon pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! —Jacqueline Deibert, Klingerstown, Pennsylvania
Cinnamon Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • Dough for single-crust pie
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup 2% milk
  • Whipped cream, optional

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
  2. In a small bowl, combine sugar, cornstarch, salt and cinnamon. In a large bowl, combine eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into crust.
  3. Bake for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 326 calories, 13g fat (8g saturated fat), 79mg cholesterol, 337mg sodium, 47g carbohydrate (29g sugars, 2g fiber), 5g protein.

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