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Perfect Pumpkin Pie

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Perfect Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


1 each gingersnap crumbs
crust, baked
1 pound canne pumpkin purée
½ cup light corn syrup
¾ cup brown sugar, light
3 large eggs
1 ½ cups heavy whipping cream
or evaporated milk
2 tablespoons dark rum
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 tablespoon ginger
½ teaspoon nutmeg
freshly grated
¼ teaspoon salt


1) Prepare the Ginger Crumb Crust.

2) Preheat the oven to 350℉ (180℃) F, with a rack in the middle. Put the canned pumpkin, corn syrup and brown sugar into the top of a double boiler.

Over boiling water, stirring frequently, heat the pumpkin mixture while you prepare the rest of the filling.

3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk, rum, vanilla extract, spices and salt.

Mix well; then stir in the hot pumpkin-sugar mixture. Pour as much of the filling into the baked crust as will comfortably fit. (Bake the rest in 1 or 2 custard cups put in with the pie and removed from the oven after 30 minutes.)

4) Bake for 45 minutes to 1 hour, or until the filling is set. A knife inserted into the center of the pie will come out mostly clean, but the knife cut will show.

5) Cool the pie completely, decorate pie with pecan halves if desired, and serve it with whipped cream.

Makes one deep 9-inch pie, serving 12.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 55361% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 281mg 94%
Sodium 267mg 11%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 17%
Sugars g
Protein 16g
Vitamin A 383% Vitamin C 10%
Calcium 13% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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