Back to Basics june's Secret Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 275.2
- Total Fat: 10.9 g
- Cholesterol: 62.2 mg
- Sodium: 289.3 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 0.2 g
- Protein: 4.3 g
View full nutritional breakdown of Back to Basics june's Secret Pumpkin Pie calories by ingredient
Introduction
This Recipe is trippled for full value and makes 8 9" pies with 6 servings each pie.We served one pie to each family in my sister's daycare. It was a great project for the under 5 year old group. This Recipe is trippled for full value and makes 8 9" pies with 6 servings each pie.
We served one pie to each family in my sister's daycare. It was a great project for the under 5 year old group.
Number of Servings: 48
Ingredients
-
9 Cups fresh pumpkin
3 Cups light brown sugar
3 Cups White sugar
6 Tbsp. Molassess
3/4 tsp Powdered Cloves
3 tsp Powdered Ginger
3 tsp Salt
12 Extra Large eggs
6 Cups warm milk
Directions
Cut Pumpkin in half and remove all the seeds.
Keep in the orange string and meat.
Peel the pumpkin into 1" cubes & put in roasting pan.
Roast in oven at about 300F untill tender (like boiled potatoes)
Let cool.
Add the Brown Sugar
Add the White Sugar & blend
Add the Molassess & blend evenly.
Mix the Powdered Cloves, Ginger & salt together In seperate bowl. *** Can add all spice if you wish.
Sprinkle spice mixture evenly throughout the mixed ingredients.
In seperate bowl beat eggs untill mixed completely.
Heat the milk to WARM only.
Slowly add the eggs & warm milk together into the other mixed ingredients. **** You may need some help with this.
Pierce pie shells with fork on sides and bottom.
Ladle Pumpkin mixture into pie shells.
Put cookie sheet below unbaked pies to catch any spillage. Do not overfill the pie shells.
Bake at 450 degrees F for 10 minutes
Turn heat down to 375F for about 40 minutes.
Turn heat down to 350 and continue to bake until toothpicks come out clean from centre of pies.
When pies are baked - cool - and serve.
Number of Servings: 48
Recipe submitted by SparkPeople user JUNETHIBEAULT.
Keep in the orange string and meat.
Peel the pumpkin into 1" cubes & put in roasting pan.
Roast in oven at about 300F untill tender (like boiled potatoes)
Let cool.
Add the Brown Sugar
Add the White Sugar & blend
Add the Molassess & blend evenly.
Mix the Powdered Cloves, Ginger & salt together In seperate bowl. *** Can add all spice if you wish.
Sprinkle spice mixture evenly throughout the mixed ingredients.
In seperate bowl beat eggs untill mixed completely.
Heat the milk to WARM only.
Slowly add the eggs & warm milk together into the other mixed ingredients. **** You may need some help with this.
Pierce pie shells with fork on sides and bottom.
Ladle Pumpkin mixture into pie shells.
Put cookie sheet below unbaked pies to catch any spillage. Do not overfill the pie shells.
Bake at 450 degrees F for 10 minutes
Turn heat down to 375F for about 40 minutes.
Turn heat down to 350 and continue to bake until toothpicks come out clean from centre of pies.
When pies are baked - cool - and serve.
Number of Servings: 48
Recipe submitted by SparkPeople user JUNETHIBEAULT.