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Buttermilk Pumpkin Pie

 
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Buttermilk Pumpkin Pie Buttermilk Pumpkin Pie Buttermilk Pumpkin Pie

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.

Yield

12

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

2 cups pumpkin
1 cup sugar
3 large eggs
beaten
¼ cup butter
melted
½ cup buttermilk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
ground
*
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 each pie shell (9 inch)
deep dish, unbaked

Directions

Mix up all ingredients, pour into pie shell.

Bake at 350℉ (180℃) F for 1 hour.

Let cool completely on wire rack, and chill in refrigerator for overnight.

Serve with whipped cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 19042% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 126mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 131% Vitamin C 4%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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