• Heat oven to 425°. Fit crust into a 9-inch deep-dish pie plate. In a medium bowl, whisk granulated sugar and next 4 ingredients. Whisk eggs and stir into pumpkin mixture. Whisk in evaporated milk and pour into pie crust.

  • Bake 15 min, then lower oven to 350°. Bake 40 min, until center is set. Cool completely on a wire rack.

Make it Diabetic-Friendly

  • Replace the granulated sugar with a sugar alternative, increase pumpkin pie spice to 1 1/2 tsp and add 1 tsp vanilla. Diabetic-Friendly Nutrition Information: 229 kcal cal., 11 g Fat, total (5 g sat. fat), 6 g pro., 29 g carb., 13 g sugar, 0 g fiber, 309 mg sodium

Make it Dairy-Free

  • Replace the evaporated milk with 1 cup vanilla soy milk. Dairy-Free Nutrition Information: 228 kcal cal., 8 g Fat, total (3 g sat. fat), 4 g pro., 37 g carb., 22 g sugar, 0 g fiber, 309 mg sodium

Nutrition Facts

273 calories; 11 g total fat; 5 g saturated fat; 342 mg sodium. 40 g carbohydrates; 0 g fiber; 26 g sugar; 6 g protein;