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Famous Pumpkin Pie

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In our extended family this version of pumpkin pie has earned the title!

Yield

8
servings

Prep

30
min

Cook

60
min

Ready

90
min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 large eggs
slightly beaten
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16 ounces 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
*Camera
13 ounces evaporated milk
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1 each pie shell (9 inch)
9inch unbaked
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Ingredients

Amount Measure Ingredient Features
2 large eggs
slightly beaten
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462.4 ml/g 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
* Camera
375.7 ml/g evaporated milk
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1 each pie shell (9 inch)
9inch unbaked
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Directions

Preheat oven to 425 degrees F. Mix filling ingredients in order given.

Pour into pastry shell. Bake at 425 degrees F for 15 minutes.

Reduce temperature to 350℉ (180℃) F and continue baking for 45 minutes or until a knife inserted into center of pie filling comes out clean.

Cool. Top with whipped cream if desired although there is no need.



Back to top arrow * not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 22534% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 296mg 12%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 189% Vitamin C 5%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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