large pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 82
Ingredients
1 1/2 cup sugar1 tsp salt2 tsp ground cinnamon1 tsp ground ginger1/2 tsp ground cloves4 large eggs2 cans Libby's 100% pumpkin2 cans (24oz) evaporated milk2 pillsbury pie crusts
Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Take a 13X9 in pan, place one pie crust in the pan. Take 2 pie crust and place beside it. Cut off overlaping crust. Put extra crust along the edge of the pan, completing the crust.
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees for 40 - 50 minutes or untill knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refigerate.
serving = 1oz
Number of Servings: 82
Recipe submitted by SparkPeople user TALLTABBY.
Take a 13X9 in pan, place one pie crust in the pan. Take 2 pie crust and place beside it. Cut off overlaping crust. Put extra crust along the edge of the pan, completing the crust.
Pour into pie shells.
Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 350 degrees for 40 - 50 minutes or untill knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refigerate.
serving = 1oz
Number of Servings: 82
Recipe submitted by SparkPeople user TALLTABBY.
Nutritional Info Amount Per Serving
- Calories: 53.1
- Total Fat: 2.2 g
- Cholesterol: 7.9 mg
- Sodium: 67.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
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