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Karen's Pumpkin Pie


Karen's Pumpkin Pie recipe











Trans-fat Free, Good source of fiber


2 large eggs
16 ounces pumpkin
¾ cup brown sugar
1 dash nutmeg
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves, ground
1 ⅔ cups heavy whipping cream
2 tablespoons whiskey
1 each pie shell (9 inch)


*I make this pie from prepared fresh pumpkin.

To do this, take a pumpkin, wipe it down, remove top and seeds, and cut it in half.

Place the halves cut side down in a shallow pan and bake for about an hour at 350℉ (180℃) F or until soft.

Remove, let cool, take off rind, and cut into 2 inch pieces.

The night before pie is made, place pumpkin pieces in strainer with cheesecloth and let moisture drip out overnight.

You could hurry the process by pressing water out with a spoon.

Weigh pumpkin again to make sure you have 16 oz.

You can freeze extra pumpkin for later use.

Mix all ingredients (except pie shell, of course) together.

Bake at 425 degrees F for 15 minutes.

Reduce to 350℉ (180℃) F for 45 minutes.

Pie is done when knife inserted in center comes out clean.

NOTE: if you have any pumpkin filling left over, pour in custard cups and bake for about ½ hour.

Absolutely delicious.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 60674% of calories from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 27g 136%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 578mg 24%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 16g
Vitamin A 405% Vitamin C 10%
Calcium 12% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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