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Cinnamon Pumpkin Pie

Name: Cinnamon Pumpkin Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings.
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

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Test Kitchen Approved

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

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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

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.
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.
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.

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

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