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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (63g) Recipe makes 8 servings The following items or measurements are not included below: pumpkin mush 1 can evaporated milk 1 medium pumpkin |
||
| Calories 218 | ||
| Calories from Fat 84 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 291mg | 12% | |
| Potassium 70mg | 2% | |
| Total Carbohydrate 30.3g | 10% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 19.3g | ||
| Protein 3.8g | 7% | |
American Traditional Pumpkin Pie
By: RecipeNut
Oct 16, 2001
SERVES 8
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 cups pumpkin mush
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon clove
- 1/2 teaspoon salt
- 1 can evaporated milk (12 oz)
- 1 pie shell
Pumpkin mush
- 1 medium pumpkin
Directions
1
Preheat oven to 450 degrees.2
In a large non-metal bowl combine sugars and eggs.3
Add in the pumpkin mush, the spices, salt, and evaporated milk.4
Pour the filling into the pie shell.5
Bake for 10 minutes, and then reduce heat to 350 and bake for another 50 minutes, or until pie sets.6
--------Pumpkinmush-----------.7
cut pumpkin in half.8
Prick the skin several times with a fork, and place on a cookie sheet, cut-side up.9
Bake for 50 minutes or until very soft when poked with a fork.10
Let the pumpkin cool, then scoop out the seeds with a spoon.11
Scoop out the pumpkin meat, and throw away the skin.12
Mash the pumpkin meat with a potato masher or puree in a blender/food processor.13
Makes about 4 cups.
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Featured Reviews for This Recipe
From: Veronica in Pasadena, Tx.
On Nov 29, 2008
Wow! This pie was great. )And yes, I agree with Steph (reviewer), this did make 2 regular pies for me too. I couldn't find my ginger so I made it without and was still delicous! I guess it's a fool proof pie, (to an extent). We loved this pie!
From: Chesonis
On Nov 2, 2008
It was great! For my first time, But I learned better when cold then hot. it brings out the sweetness. THANK YOU SO MUCH!!
From: Libby Sproat
On Dec 10, 2002
Tasted great! I would suggest using a blender to make the pumpkin mush and not trying to mash it. It was also helpful just to use my hands to mush it all up. The pies turned out great, but not really a huge difference from using canned pumpkin. So, I think it's just easier next time to just get canned pumpkin. But this is an excellent recipe if you have pumpkins on hand that you want to use.
From: Steph_40135
On Sep 12, 2005
Tasted great - according to my husban and oldest daughter. I don't like pumpkin pie (I think it is the nutmeg). This recipe made TWO PIES, and I did not double the recipe. Not sure why, but I followed the recipe to a tee. Trust me, I am not complaining - my husband was one happy man for 7 days! :o)
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