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Peter's Pumpkin Pie

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Recipe

 

Yield

servings

Prep

40 min

Cook

50 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups pumpkin
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¼ cup light corn syrup
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2 large eggs
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½ cup evaporated milk
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2 tablespoons butter
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½ cup milk
hot
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½ cup brown sugar
firmly packed
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1 ½ teaspoons cinnamon
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¼ teaspoon ginger
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½ teaspoon cloves
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½ teaspoon salt
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1 each pie shell (9 inch)
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Ingredients

Amount Measure Ingredient Features
355 ml pumpkin
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59 ml light corn syrup
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2 large eggs
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118 ml evaporated milk
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3E+1 ml butter
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118 ml milk
hot
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118 ml brown sugar
firmly packed
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7.5 ml cinnamon
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1.3 ml ginger
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2.5 ml cloves
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2.5 ml salt
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1 each pie shell (9 inch)
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Directions

Combine pumpkin, corn syrup, eggs and evaporated milk.

Stir butter into hot milk.

Combine brown sugar, spices and salt and mix until well blended.

Combine all htree mixtues. Pour filling into pie shell.

Bake at 425? F for 15 minutes; reduce temperature to 350? F and bake 35 minutes or until inserted knife comes out clean.

Garnish with whipped cream topped with slivers of candied ginger.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 37749% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 622mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 294% Vitamin C 8%
Calcium 14% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
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