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Easy Pumpkin Nut Pie

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Easy Pumpkin Nut Pie recipe

Yield

12
servings

Prep

30
min

Cook

60
min

Ready

90
min
Low Fat, Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 large eggs
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1 cup pumpkin
anned
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¾ cup brown sugar
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1 teaspoon cinnamon
ground
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½ teaspoon salt
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¼ teaspoon cloves
ground
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¼ teaspoon ginger
ground
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¼ teaspoon nutmeg
ground
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13 ounces milk, skim, evaporated
1 each whipped cream
brown sugar
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Ingredients

Amount Measure Ingredient Features
2 large eggs
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237 ml pumpkin
anned
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177 ml brown sugar
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5 ml cinnamon
ground
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2.5 ml salt
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1.3 ml cloves
ground
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1.3 ml ginger
ground
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1.3 ml nutmeg
ground
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375.7 ml/g milk, skim, evaporated
1 each whipped cream
brown sugar
* Camera

Directions

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.



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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 9926% 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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