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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 1123g Recipe makes 1 pie) |
||
| Calories 2456 | ||
| Calories from Fat 946 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 105.2g | 161% | |
| Saturated Fat 40.3g | 201% | |
| Monounsaturated Fat 39.8g | ||
| Polyunsaturated Fat 18.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 557mg | 185% | |
| Sodium 2747mg | 114% | |
| Potassium 3194mg | 91% | |
| Total Carbohydrate 329.4g | 109% | |
| Dietary Fiber 10.3g | 41% | |
| Sugars 223.2g | ||
| Protein 59.5g | 119% | |
Ingredients
- 1 (15 ounce) can pumpkin (2 cups)
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (9 inch) unbaked pie shells
Directions
1
Preheat to 425.2
Whisk pumpkin, sweet milk, eggs, spices and salt until smooth and pour into crust.3
Bake 15 minutes Reduce temp to 350 and bake 35-40 mins more until knife comes out clean. Cool. Refrigerate leftovers.
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