Pumpkin Pie

Pumpkin Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.6
  • Total Fat: 6.5 g
  • Cholesterol: 49.1 mg
  • Sodium: 430.3 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Pumpkin Pie calories by ingredient
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Introduction

Thank you to TOBEARUNNER; Christy, for this wonderful recipe...nothing like the sweet smell of pumpkin cooking on a cool day! Added to SP Recipes for the nutritionals & thought I would share. Enjoy, we sure did! =) Thank you to TOBEARUNNER; Christy, for this wonderful recipe...nothing like the sweet smell of pumpkin cooking on a cool day! Added to SP Recipes for the nutritionals & thought I would share. Enjoy, we sure did! =)
Number of Servings: 8

Ingredients

    2 eggs slightly beaten (egglands Best in nutritionals)
    1 3/4 cup pumpkin (canned or fresh)
    3/4 cup white sugar
    1/2 tsp salt
    *1 tsp Cinnamon, ground
    *1/2 tsp Ginger, ground
    *1/4 tsp cloves, ground
    1 2/3 cup Evaporated FF canned milk (one regular sized can)
    1 -9" Deep dish pie shell (pillsbury in nutritionals)

    OPTIONAL:
    Cool Whip Lite, whipped cream,or topping of choice...not in nutritionals

    *can substitute pumpkin spice in equal amounts

Directions

Mix in the order given. Pour in one unbaked 9" pie shell, deep dish if possible. In center rack of oven, bake 425 for 15 mins, reduce to 350 for 45 mins or until knife inserted in center comes out clean.

Note that the filling can often be too much for a regular pie plate so have another dish on hand so that you can still cook the extra filling and eat it on its own!

If you want to take on the added bonus of roasting a pumpkin, start with a pie pumpkin if possible, no more than 3 lbs. Each lb of raw pumpkin yields about 1 cup after roasting. Wash the outside of the whole pumpkin, roast for 90 minutes at 325 in a pie plate or other dish with sides in case any juices come out. Cool completely and then remove seeds, pulp and skin

Number of Servings: 8

Recipe submitted by SparkPeople user JOANN562.

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