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Best in the West (Houston) Pumpkin Pie

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Best in the West (Houston) Pumpkin Pie

I love this pumpkin pie, it is wonderful, all my family love it.

 

Yield

16 servings

Prep

10 min

Cook

70 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 large eggs
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16 ounces canned pumpkin purée
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½ cup brown sugar
packed
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½ cup sugar
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1 ¼ teaspoons cinnamon
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½ teaspoon ginger
ground
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¼ teaspoon nutmeg
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½ teaspoon salt
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¾ cup milk
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½ cup heavy whipping cream
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1 x pie shell (9 inch)
unbaked
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1 x whipped cream
* Camera

Ingredients

Amount Measure Ingredient Features
3 large eggs
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462.4 ml/g canned pumpkin purée
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118 ml brown sugar
packed
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118 ml sugar
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6.3 ml cinnamon
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2.5 ml ginger
ground
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1.3 ml nutmeg
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2.5 ml salt
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177 ml milk
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118 ml heavy whipping cream
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1 x pie shell (9 inch)
unbaked
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1 x whipped cream
* Camera

Directions

In large bowl, beat eggs slightly.

Add pumpkin, sugar(s), cinnamon, ginger, nutmeg and salt and mix well.

Add milk and cream and mix well.

Place pie shell on oven rack, then pour in pumpkin filling.

Bake 60 to 70 minutes at 350℉ (180℃).

Cool on a rack.

Just before serving, decorate with whipped topping.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 12049% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 147mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 97% Vitamin C 2%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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