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Nutrition Facts
Serving Size 1 9" pie 1292g Recipe makes 1 9" pie)
Calories 2544
Calories from Fat 930		(36%)
Amount Per Serving		%DV
	Total Fat 103.4g	159%
	Saturated Fat 38.3g	191%
	Monounsaturated Fat 40.0g
	Polyunsaturated Fat 18.3g
	Trans Fat 0.0g
Cholesterol 545mg		181%
Sodium 3574mg		148%
Potassium 2340mg		66%
Total Carbohydrate 360.1g		120%
	Dietary Fiber 20.1g	80%
	Sugars 213.5g
Protein 56.8g		113%
how is this calculated?

Autumn Harvest Pumpkin Pie

Recipe #47962 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: St. Paul Eric
Dec 8, 2002

This is a very easy, very good pumpkin pie recipe (I'm not much of a baker and even I can handle this one!) It originally came to our family by way of a series of cookbooks published in the 1960's by high school home economics teachers: Mrs. Patsy Sachse Edmunds of Crete-Monee HS in Crete, Illinois gets the original credit for this.

1 9" pie (change servings and units)

Ingredients

1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 1/2 cups canned pumpkin
1 2/3 cups undiluted evaporated milk (usually 1 large can)
1 9 inch single unbaked pastry shell

Directions

1
Preheat oven to 425 degrees F.
2
Blend the sugar, spices and salt together.
3
Add eggs, pumpkin and evaporated milk.
4
Stir to blend mixture well.
5
Pour into unbaked pie shell.
6
Bake in hot oven for 15 minutes.
7
Lower temperature to 350 degrees F and bake 35- 40 minutes longer.
8
Cool pie before serving.
9
Garnish with whipped cream or a mixture of chopped nuts and honey drizzled over the top.