SugarLeaf Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 cup SugarLeaf1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/2 teaspoon salt2 large eggs1 15-oz can Libby's Pumpkin1 12-oz can Carnation Evaporated Milk1 9-inch unbaked pie shell
In medium sized bowl add SugarLeaf, cinnamon, ginger, cloves, salt and mix well.
In large bowl, beat eggs and add pumpkin and SugarLeaf-spice-salt mixture. Slowly stir in evaporated milk. When mixed well, pour into 9-inch pie shell.
Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F oven for 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Whipped cream topping optional.
Serving Size: Makes 8 servings
In large bowl, beat eggs and add pumpkin and SugarLeaf-spice-salt mixture. Slowly stir in evaporated milk. When mixed well, pour into 9-inch pie shell.
Bake in preheated 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F oven for 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Whipped cream topping optional.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 9.7 g
- Cholesterol: 55.5 mg
- Sodium: 294.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.5 g
- Protein: 6.2 g
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