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President Taft Pumpkin Pie

 
President Taft Pumpkin Pie
17

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

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

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

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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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