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My Pumpkin Pie


My Pumpkin Pie recipe













Trans-fat Free, High Fiber


1 ½ cups pumpkin
browned, strained
3 tablespoons all-purpose flour
1 cup brown sugar
2 cups milk
1 cup heavy whipping cream
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
2 large eggs
1 each pie dough
for 2 pies
2 tablespoons sugar
1 each ginger


This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry properly.

Keep this up til it is reduced to 1½ cups.

It will be slightly browned.

Place the browned pumpkin in a bowl, sprinkle with 2 tbsp of the flour and brown sugar and stir til thoroughly mixed.

Scald milk.

Add the cream, cinnamon, ginger and nutmeg.

Pour over pumpkin mixture.

Mix and add the eggs.

Beat together til well mixed.

Line pie plates with dough, well built up around edges.

Mix together the 2 tbsp sugar the remaining tbsp of flour and the pinch of spice.

Sprinkle over bottom pie crusts, spreading all over with tips of fingers.

This prevents sogginess.

Fill shell ¾ full.

Place strips of foil around edge and place in a preheated 450 oven.

Bake for 15 minutes and reduce the heat to 325.

Bake 30 minutes longer.

Pie is done when the mixture shakes just in the middle when moved back and forth.

Serve hot or cold.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 152365% of calories from fat
 % Daily Value *
Total Fat 109g 168%
Saturated Fat 65g 325%
Trans Fat 0g
Cholesterol 788mg 263%
Sodium 450mg 19%
Total Carbohydrate 35g 35%
Dietary Fiber 13g 50%
Sugars g
Protein 80g
Vitamin A 1242% Vitamin C 31%
Calcium 90% Iron 50%
* based on a 2,000 calorie diet How is this calculated?


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