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Easy Pumpkin Nut Pie


Easy Pumpkin Nut Pie recipe













Low Fat, Low in Saturated Fat, Trans-fat Free


2 large eggs
1 cup pumpkin
¾ cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
13 ounces milk, skim, evaporated
1 each whipped cream
brown sugar


Prepare Nut Cookie Crust.

Heat oven to 425.

Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk.

Pour into crust.

Cover edge with 3 inch strips of aluminum foil to prevent excessive browning.

Bake 15 minutes. Reduce oven temperature to 350℉ (180℃).

Bake until knife inserted near center comes out clean, 45 to 55 minutes longer ; cool pie completely.

Prepare Brown Sugar Whipped Cream.

Serve pie with Brown Sugar Whipped Cream.

Cover and refrigerate any remaining pie.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 9926% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 393mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 197% Vitamin C 6%
Calcium 19% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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