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The Orginal Baked Whole Pumpkin Pie

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Submitted by cujo

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

5-7
POUNDS PUMPKIN
6 6
LARGE LARGE EGGS
2 473
½ 118
CUP ML BROWN SUGAR *
1 15
TABLESPOON ML MOLASSES
½ 2.5
TEASPOON ML NUTMEG
freshly grated
1 5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML GINGER
2 3E+1
TABLESPOONS ML BUTTER

Directions

Cut the lid off the pumpkin just as you would for a jack-o-lantern.

Remove the seeds. Mix the remaining ingredients together with the exceptions of the butter.

Fill the pumpkin with this mixture and top with the butter.

Cover with the pumpkin lid and place in a baking pan.

Bake at 350℉ (180℃) degrees for 1 to 1½ hours, or until the mixture has set like a custard.

Serve from the pumpkin at your table, scraping some of the meat from the pumpkin with each serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 774g (27.3 oz)
Amount per Serving
Calories 777 68% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 495mg 165%
Sodium 221mg 9%
Total Carbohydrate 18g 18%
Dietary Fiber 17g 67%
Sugars g
Protein 36g
Vitamin A 1812% Vitamin C 41%
Calcium 28% Iron 54%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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