Prep Time 15 min
Cook Time 40 Min
Servings 8
Difficulty Easy

Ingredients

  • 1 cup pure canned pumpkin (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 3/4 tbsp. ground cinnamon
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 (9-inch) pie shell
  • 1 (9 oz.) jar Dickinson's® Country Pumpkin Butter
  • GARNISH
  • Frozen whipped topping
  • Ground nutmeg

Directions

  • Step 1

    HEAT oven to 400°F. Mix pumpkin, sugar, cinnamon, nutmeg, salt and eggs in large bowl. Blend well. Add 1/2 cup of heavy cream to mixture and blend. Pour into pie shell. Bake 40 minutes. Allow pie to cool.

  • Step 2

    BEAT remaining 1/2 cup cream and spread on cooled pie. Spread pumpkin butter over whipped cream and chill. Garnish with whipped topping, nutmeg and mint leaves, if desired.

Serving size
(1 slice, 1/8 of pie)

  • Calories 420
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 440mg
  • Potassium 0mg
  • Total Carbohydrates 50g
  • Dietary Fiber 2g
  • Sugars 29g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet