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Nutrition Information*
per serving
Calories: 157.1
Total Sugars: 22.8g
Carb.: 25.9g
Fiber: 0.5g
Total Fats: 4.4g
Cholesterol: 88.6mg
Protein: 5.1g
Sodium: 206.2mg
*Data provided by USDA
15 ounces pumpkin ; canned
9 ounces evaporated milk
3 large egg(s)
3/4 cup sugar
1 teaspoon cinnamon ; ground
1/4 teaspoon cloves ; ground
1/4 teaspoon ginger ; ground
1/2 teaspoon salt
pie shell ; frozen
whipped cream
Submitted by terry
Subtley spiced , not overly sweet, and creamy.
Cal: 157 Fat: 4g Carbs: 26g Protein: 5g Fiber: 0g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
7.9
--
8.6
1.8
6.7
29.5
10.2
8.6
Calories: 157.1
Total Sugars: 22.8g
Carb.: 25.9g
Fiber: 0.5g
Total Fats: 4.4g
Cholesterol: 88.6mg
Protein: 5.1g
Sodium: 206.2mg
*Data provided by USDA
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
- Pre-heat oven to 425F
- Let frozen pie crust sit in room temperature for 15 minutes, then prick bottom and sides with a fork. Place on baking sheet, Bake empty piecrust for ten minutes, pricking crust again if it bubbles.
- In a small bowl, mix together sugar, cloves, salt, ginger cinnamon,
- In a larger bowl, beat eggs. Stir in pumpkin, dry sugar and spice mix until smooth, and then gradually add and stir in evaporated milk.
- Pour mixture into pie crust. Place strips of aluminum foil along edges so they don't burn. Bake at 425F for 15 minutes. Lower temp to 350F and bake for 40 minutes (or until it's not liquid inside). Remove foil and bake for another 5 minutes. Let it cool for two hours and either serve immediately or refrigerate. Top with whipped cream.
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