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Delicious Thanksging Pumpkin Pie

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Delicious Thanksging Pumpkin Pie recipe

Yield

12
servings

Prep

15
min

Cook

45
min

Ready

60
min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 large eggs
slightly beaten
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1 can canne pumpkin purée
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¾ cup sugar
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½ teaspoon salt
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1 teaspoon cinnamon
ground
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½ teaspoon ginger
ground
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¼ teaspoon cloves
ground
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1 ½ cups evaporated milk
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2 each pie shell (9 inch)
8 inch
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Ingredients

Amount Measure Ingredient Features
2 large eggs
slightly beaten
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1 can canne pumpkin purée
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177 ml sugar
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2.5 ml salt
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5 ml cinnamon
ground
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2.5 ml ginger
ground
* Camera
1.3 ml cloves
ground
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355 ml evaporated milk
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2 each pie shell (9 inch)
8 inch
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Directions

Combine filling ingredients in order given; pour into pie crusts.

Bake 15 minutes at 425 degrees, reduce temperature to 350 degrees, and bake an additional 30 minutes or until knife inserted near center comes out clean.

Cool; garnish if desired with whipped topping.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 59041% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 119mg 40%
Sodium 791mg 33%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 195% Vitamin C 6%
Calcium 17% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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