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President Taft Pumpkin Pie

President Taft Pumpkin Pie

President Taft Pumpkin Pie recipe













Trans-fat Free, Good source of fiber


1 each pie shell (9 inch)
single, 9 inch
¼ cup sugar
½ cup brown sugar
¾ cup milk, skim, evaporated
¾ cup milk
1 ½ cups pumpkin
2 large eggs
¼ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt


Line a 9-inch pie pan with pastry.

Mix sugars, salt and spices.

Add pumpkin.

Add egg yolks and milk. Add more spices, if desired.

Last, fold in beaten egg whites, not too stiff.

Pour filling into unbaked pie shell.

Bake at 450℉ (230℃) for 10 minutes, then turn down to 350℉ (180℃) until done, about 30 to 40 minutes (depending on your oven).

Pie ready when knife comes out of filling clean.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 31940% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 585mg 24%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 13%
Sugars g
Protein 18g
Vitamin A 292% Vitamin C 7%
Calcium 17% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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