English | Español
This slab pie is great for holiday gatherings. Although it serves 20, its wonderful mix of La Lechera Sweetened Condensed Milk and pumpkin may create requests for double batches.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 425° F.
PLACE pie crust dough on lightly floured surface and roll dough sheets to lengthen and widen slightly. Place evenly across the bottom and up the sides of a 15 1/2 x 10 1/2 x 1-inch rimmed baking sheet (jelly roll pan), overlapping as needed (be sure to press the seams with fingertips to adhere both sheets of dough together). If needed, trim edges to about ½-inch overhanging sides of pan, then fold over and tuck into pan.
BEAT eggs in large bowl; stir in pumpkin, cinnamon, ginger, cloves and salt. Stir in sweetened condensed milk. Pour into crust.
BAKE for 15 minutes.
REDUCE oven temperature to 350° F. Bake for an additional 30 to 35 minutes or until knife inserted in center comes out clean (parts of pie may puff, as it cools it will go down). Cool to room temperature; refrigerate until ready to serve.
|Calories from Fat||60|
|Total Fat 7g||11%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 0.5g||3%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close