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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.2
  • Total Fat: 10.0 g
  • Cholesterol: 60.5 mg
  • Sodium: 172.3 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.8 g

View full nutritional breakdown of Pumpkin Pie calories by ingredient
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Pumpkin Pie

Submitted by: FRANCLYN

Introduction

Best made with my mother's home-canned pumpkins fresh from her garden. You can use lowfat but I wouldn't recommend nonfat as it'll change how things hold together. Best made with my mother's home-canned pumpkins fresh from her garden. You can use lowfat but I wouldn't recommend nonfat as it'll change how things hold together.
Number of Servings: 8

Ingredients

    1 pint cooked mashed pumpkin
    1 standard can evaporated milk
    1/2 c. brown sugar, packed
    2 eggs
    1 tsp. cinnamon
    1 tsp. nutmeg
    1/2 tsp. cloves
    1 pie crust

Directions

Preheat oven to 425F. Take frozen pie crust out of freezer and allow to that for about 15 minutes. Poke holes in the bottom of the crust with a fork.
Mix all ingredients together until they are smooth. Pour into pie crust and place carefully (it will be full to the brim) on center rack of oven. Bake for 15 minutes then turn oven down to 350 for about 30-40 minutes. Check doneness by inserting a knife in the middle. If it comes out clean it's done. Place it on a rack to cool.
Makes 8 slices.

Number of Servings: 8

Recipe submitted by SparkPeople user FRANCLYN.





TAGS:  Desserts |

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