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President Taft Pumpkin Pie

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President Taft Pumpkin Pie

President Taft Pumpkin Pie recipe

 

Yield

12 servings

Prep

40 min

Cook

50 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 each pie shell (9 inch)
single, 9 inch
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¼ cup sugar
granulated
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½ cup brown sugar
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¾ cup milk, skim, evaporated
¾ cup milk
fresh
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1 ½ cups pumpkin
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2 large eggs
separated
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¼ teaspoon allspice
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1 teaspoon cinnamon
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½ teaspoon ginger
optional
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½ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
single, 9 inch
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59 ml sugar
granulated
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118 ml brown sugar
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177 ml milk, skim, evaporated
177 ml milk
fresh
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355 ml pumpkin
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2 large eggs
separated
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1.3 ml allspice
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5 ml cinnamon
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2.5 ml ginger
optional
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2.5 ml salt
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Directions

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 Arrow up button

Comments


anonymous

Great pumpkin pie recipe, very good, old school baking!

 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 31940% 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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