Our version of the holiday classic, pumpkin pie, calls for ginger, cloves and cinnamon.

Yield: 1 pie cut into 8-10 pieces

Difficulty Rating: Easy

Nutritional Highlights: Pumpkin is one of the richest sources of Vitamin A and antioxidants beneficial for improved joint and eye health.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • ¾ cup plus 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 15 ounces canned pure pumpkin
  • 2 eggs, lightly beaten
  • 12 ounces evaporated milk
  • 1 9-inch unbaked pie shell


  1. Heat the oven to 425 degrees.
  2. Combine the sugar, cinnamon, salt, ginger and cloves in a bowl and mix well. Set aside.
  3. Combine the pumpkin and eggs in a bowl and mix well. Add to the sugar mixture and mix well. Add the evaporated milk gradually, stirring constantly. Pour into the pie shell.
  4. Bake for 15 minutes. Reduce the oven temperature to 350 degrees. Bake for another 35 to 40 minutes or until the pie tests done.

Nutrition Facts per Serving: Calories – 324, Total Fat – 11.9g, Sodium – 381mg, Total Carbohydrates – 50.1g, Protein – 6.1g **Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000 calorie diet.

Recipe From: Farm Flavor - www.farmflavor.com

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