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Pumpkin & Maple Sugar Pie

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Submitted by meg1

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

16 462.4
OUNCES ML/G PUMPKIN
canned
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML CINNAMON
ground
½ 2.5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML GINGER
ground
1 15
TABLESPOON ML MARGARINE
1 237
CUP ML SUGAR
1 237
CUP ML MILK
2 3E+1
TABLESPOONS ML MAPLE SYRUP
2 2
LARGE LARGE EGGS
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
1 1
X X WHIPPED CREAM
optional *

Directions

In a mixing bowl, combine all ingredients except the last two.

Pour into the pie shell.

Bake at 425℉ (220℃) for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean.

Cool to room temperature, refrigerate.

Garnish with whipped cream if desired.

Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 529 29% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 309mg 13%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 16%
Sugars g
Protein 17g
Vitamin A 381% Vitamin C 9%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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