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By Annessa Brady

Skillet Pumpkin Pie Recipe

Name: Skillet Pumpkin Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 can (15 ounces) 100% Pure Pumpkin (I use LIBBY’S); 1 can (12 ounces) evaporated milk; 1 10 inch unbaked pie crust; 3/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; Whipped cream (optional)

4 steps

Prep:15minCook:50min

My mother's 'famous' recipe for skillet pumpkin pie, made in a cast iron skillet.

Updated at: Thu, 17 Aug 2023 02:34:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories391.7 kcal (20%)

Total Fat15.6 g (22%)

Carbs56.6 g (22%)

Sugars27.3 g (30%)

Protein7.7 g (15%)

Sodium437.1 mg (22%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 15 ounces100 % pure pumpkin

can, i use libby ’ s

1 x 12 ouncescan evaporated milk

1pie crust

10 inch, unbaked

¾ cupgranulated sugar

1 teaspoonground cinnamon

½ teaspoonsalt

½ teaspoonground ginger

¼ teaspoonground cloves

Instructions

Step 1

Preheat oven to 425° F.

Step 2

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk.

Step 3

Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. Pour in pie mixture.

Step 4

Bake at 425° F for 15 minutes. Reduce temperature to 350° F, bake for an additional 40 to 50 minutes or until a toothpick inserted near center comes out clean. Let cool on stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

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