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Easy Creamy Pumpkin Pie


Easy Creamy Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


2 cups canne pumpkin purée
2 large eggs
½ teaspoon salt
1 cup brown sugar
½ teaspoon cinnamon
½ teaspoon allspice
¾ teaspoon ginger
2 cups evaporated milk
1 x pie shells


Blend 2 eggs with sugar.

Add spices, pumpkin; blend well and add milk.

Pour into prepared pie shell.

Bake at 425 degrees 40 to 55 minutes, or till done.

Makes 1 very large, deep 10 inch pie or 2 - 8 inch ones.

Serve with whipped cream if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 16242% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 403mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 18g
Vitamin A 387% Vitamin C 11%
Calcium 21% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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