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Nutrition Facts
Serving Size 1 (93g) Recipe makes 24 servings
Calories 262
Calories from Fat 100		(38%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 267mg		11%
Potassium 193mg		5%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 0.5g	2%
	Sugars 23.3g
Protein 5.0g		9%
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Sweet N' Delicious Pumpkin Pie

Recipe #334670 | 1¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cheddurmonkee
Nov 3, 2008

This has been adapted from Libby's recipe found on their can of pumpkin, but I like to use fresh pumpkin, not canned. A few ingredients have been adjusted from the original recipe to sweeten the pie up a bit and it turns out delicious!

SERVES 24 , 3 pies (change servings and units)

Ingredients

3 2/3 cups pumpkin puree (or 1 29oz can Pumpkin)
1 2/3 cups sugar
1 teaspoon salt
4 1/2 teaspoons pumpkin pie spice (or 2tsp cinnamon, 1tsp allspice, 1tsp ginger)
1/2 teaspoon ground cloves
4 eggs
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
3 regular 9-inch pie shells (deep dish pie shells will only make 2 pies)

Directions

1
Mix sugar, salt, pumpkin pie spice and cloves in small bowl.
2
Beat eggs in large bowl.
3
Stir pumpkin and sugar/spice mix into eggs.
4
Gradually stir in evaporated and condensed milks.
5
Pour into pie shells. (CAUTION: mix will be very runny. Be careful not to spill).
6
Cover the edges of the pie shell in aluminum foil to prevent burning.
7
Bake in preheated 425°F oven for 15 minutes, then reduce heat to 350°F and bake 35-45 minutes or until knife inserted into center of pie comes out clean.
8
Cool for 2 hours. Serve or refrigerate.