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Connie's Pumpkin Pie

 
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Smooth in texture, buttery and rich in taste. Indulging in this decadently delicious pumpkin pie is an easy thing to do.

Yield

16

servings

Prep

40

min

Cook

60

min

Ready

100

min

Trans-fat Free, Low Sodium
 

Ingredients

4 cups pumpkin
canned
2 cups sugar
2 tablespoons cornstarch
½ cup butter
melted and cooled
6 large eggs
separated
2 tablespoons pumpkin pie spice
2 teaspoons whiskey
*
cup heavy whipping cream

Directions

Put pumpkin in bowl.

Add yolks of eggs, sugar and pumpkin pie spices and beat for five minutes.

Quickly add cream, whiskey and butter and mix well.

Sprinkle cornstarch over stiffly beaten egg whites and fold into pumpkin batter.

Pour into uncooked pie shells. Bake at 375 for 1 hour.

Makes 2 9-inch pies.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 23544% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 74mg 3%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 199% Vitamin C 5%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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