Pumpkin Pie

A holiday must-have. Pumpkin pie, perfectly spiced and creamy with 2% Reduced Fat Milk. Top with whipped cream for extra holiday cheer.
Dish type


  • 1 can pumpkin (large)
  • 2 teaspoons ginger
  • 3 teaspoons cinnamon
  • 1 cup sugar
  • 1 teaspoon salt
  • 2 cups Country Fresh or Land O' Lakes DairyPure 2% Reduced Fat Milk (start with 1-3/4 cups)
  • 2 Large (or 4 small eggs)
  • Butter – size of walnut (melted)
  • 1 premade pie crust


Prep Time
10 min
Cook Time
55 min
  1. Preheat oven to 450°F. Bake shell (weighted with rice or beans) for 5 minutes.
  2. Beat eggs in large bowl. Add in other ingredients to the bowl. Pour filling into crust.
  3. Bake filling at 450°F for 15 minutes, then at 350°F for 30 to 40 minutes, or until top is set and a toothpick inserted into middle comes out clean.
  4. Serve with whipped cream. Makes one large pie or four mini pies.