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Nutrition Facts
Serving Size 1 (117g) Recipe makes 6 servings
Calories 243
Calories from Fat 61		(25%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 284mg		11%
Potassium 224mg		6%
Total Carbohydrate 41.4g		13%
	Dietary Fiber 0.4g	1%
	Sugars 33.8g
Protein 5.5g		10%
detailed view... how is this calculated?

Good Ol' Pumpkin Pie

Recipe #2393 | 1½ hours | 30 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Dancer^
Oct 19, 1999

With the scrapes of dough if using homemade, decorate the top with it the last 20 minutes of cooking time.

SERVES 6 -8 (change servings and units)

Ingredients

1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons flour
1 cup pumpkin
1 cup evaporated milk
2 eggs, well beaten
1 tablespoon margarine, melted

Directions

1
Combine sugar, spices and flour.
2
Add all other ingredients and beat until smooth.
3
Pour into unbaked pie shell.
4
Bake at 400 for 15 minutes.
5
Reduce oven temperature to 350 and bake another 45 minutes or until knife blade comes out clean when inserted in center of pie.

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Featured Reviews for This Recipe

From: Lil_Mommy

On Nov 24, 2009

Made this for friends. I am vegan, but they are not. So I didn't taste it. I'm bringing them to her today. Hopefully, she likes them Recipe seems great! I didn't have evap milk, so I used 1 cup of almond milk for two pies. The pies set well, and smell great.

0 people found this review helpful

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From: Fiona #2

On Oct 30, 2009

Love love love it xxx

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From: Chef Cindy Rose

On Oct 14, 2009

I was going to submit my recipe for pumpkin pie and was doing a search to make sure that I wasn't repeating an already existing recipe. This is the one I make and we love!!! I only use 3/4 c. sugar, omit margarine and use 2% milk if I don't have the evaporated. I put it all in the blender and pour into pie shell. Easy and sooo good!

2 people found this review helpful

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From: Crystella

On Jul 1, 2009

Definitely too sweet! I got away with reducing it to about 1/2 cup sugar, with a little bit more pumpkin to make up for the volume loss. But otherwise a great recipe.

2 people found this review helpful

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