Search
by Ingredient

Pumpkin Pie Ii

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by jwp1jwp1

Pumpkin Pie Ii recipe

YIELD

12 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

2 2
LARGE LARGE EGGS
½ 118
CUP ML SUGAR
½ 118
CUP ML BROWN SUGAR
dark, firmly packed *
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
16 462.4
OUNCES ML/G CANNED PUMPKIN PURÉE
cooked
14 404.6
OUNCES ML/G EVAPORATED MILK
canned
1 1
EACH EACH PIE SHELL (9 INCH)
9-inch, baked, (in a nonmetallic pie pan)

Directions

In a large mixing bowl combine all ingredients, except pastry Pour pumpkin mixture into pastry shell. If there is too much filling for the shell, the remaining filling may be cooked in cups.

Heat, uncovered, in microwave oven 4 minutes or until edges begin to set. Carefully move the cooked portions toward the center.

Heat, uncovered, in microwave oven an additional 6 minutes before serving.

Variation: Heat 3 or 4 custard cups of filling, uncovered, 3 to 4 minutes or until a knife inserted in the center comes out clean.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 207 37% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 298mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 10g
Vitamin A 189% Vitamin C 5%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe