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Prize Pumpkin Pie

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Prize Pumpkin Pie

Prize Pumpkin Pie recipe

 

Yield

12 servings

Prep

10 min

Cook

50 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 large eggs
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1 can canned pumpkin purée
14 ounces
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300 millileters milk, sweetened condensed
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½ cup brown sugar
packed
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1 teaspoon cinnamon
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½ teaspoon salt
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¼ teaspoon cloves, ground
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¼ teaspoon ginger
ground
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¼ teaspoon nutmeg
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1 each pie shell (9 inch)
unbaked, 9 inch
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Ingredients

Amount Measure Ingredient Features
2 large eggs
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1 can canned pumpkin purée
14 ounces
* Camera
3E+2 millileters milk, sweetened condensed
* Camera
118 ml brown sugar
packed
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5 ml cinnamon
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2.5 ml salt
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1.3 ml cloves, ground
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1.3 ml ginger
ground
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1.3 ml nutmeg
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1 Pie pie shell (9 inch)
unbaked, 9 inch
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Directions

In large bowl, beat eggs; blend in pumpkin, condensed milk, sugar, cinnamon, salt, cloves, ginger and nutmeg.

Pour into pie shell.

Bake in 425 degree F oven for 15 minutes; reduce heat to 375℉ (190℃) F and bake for about 35 minutes longer or until pastry is golden and knife inserted into centre comes out clean.

Let cool on rack.

Makes 8 servings.

Or make mini pumpkin pies, and reduce baking time to about 25 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 11054% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 269mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 97% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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