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Yummy Fluffy Pumpkin Pie


Fluffy Pumpkin Pie recipe













Trans-fat Free, High Fiber


32 ounces pumpkin
1 cup heavy whipping cream
or heavy whipping cream
¾ cup milk
¾ cup brown sugar
firmly packed
¾ cup sugar
3 tablespoons dark rum
or bourbon
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves
4 large egg yolks
5 large egg whites


Roll pastry into two 11-inch circles on lightly floured surface.

Place in two 9-inch pie plates and flute edges forming high rim.

Refrigerate 30 minutes.

Preheat oven to 450℉ (230℃).

Mix all ingredients except egg whites in bowl.

Beat egg whites in mixer bowl until stiff but not dry.

Gently fold the whites into pumpkin mixture.

Ladle into prepared pie shells.

Bake 15 minutes; reduce heat to 375℉ (190℃) F and bake 15 minutes more.

Reduce heat to 350℉ (180℃) F and bake 15 minutes more, until toothpick inserted 2 inches from edge of pie comes out clean.

Turn off oven; leave pie in oven with door ajar 20 minutes.

Serve warm or cold.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 46833% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 255mg 85%
Sodium 709mg 30%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 30%
Sugars g
Protein 24g
Vitamin A 763% Vitamin C 18%
Calcium 17% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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