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Mother's Pumpkin Pie


Mother's Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


1 ½ cups canne pumpkin purée
not pumpkin pie mix
¾ cup sugar
½ teaspoon salt
1 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves, ground
3 large eggs
slightly beaten
1 ¼ cups milk
6 ounces evaporated milk
canned, not condensed milk
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup vegetable shortening
5 tablespoons water
very cold


Pie Crust: With fork, mix flour, salt, and shortening to corn meal consistency.

Add water one tablespoon at a time. Mix.

Roll into a ball (may need to sit a few minutes).

Roll out into 9-inch pie crust.

Filling: Combine pumpkin, sugar, salt, and spices.

Blend in eggs, milk, and evaporated milk.

Pour into 9-inch pie crust (have edges pinched or crimped high for filling).

Bake at 400℉ (200℃) for 50 minutes or until knife inserted halfway between center and edge comes out clean.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 47015% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 171mg 57%
Sodium 704mg 29%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 17%
Sugars g
Protein 29g
Vitamin A 294% Vitamin C 8%
Calcium 21% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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