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pumpkin-pie

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

Yield : Serves 8

Ingredients

  • ½ recipe pie crust dough
  • 1¼ cups (most of a 15-ounce can) pumpkin purèe
  • ¾ cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon gound ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk
  • 2 tablespoons water
  • ½ teaspoon vanilla extract

Directions

Preheat the oven to 400°F. Roll out one pie crust. Place the crust on a 9-inch pie plate, gently pressing the dough into the bottom of the plate. Trim and crimp the edge and set aside.

In a large bowl, combine the pumpkin, sugar, salt, ginger, cinnamon, and flour. Add the eggs and mix well. Stir in the evaporated milk, water, and vanilla. Pour the mixture into the pie crust and bake for 45 to 50 minutes, until a knife inserted in the center of the pie comes out clean. Serve at room temperature.


© 2004 Tina Davis
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Pie Crust. For nutritional information on Pie Crust, please follow the link above.

149kcal (7%)
199mg (8%)
26g
1g
4g (6%)
0g
2g (9%)
1g
0g
62mg (21%)
23g
4g
18mg
194mg
336mcg RAE (11%)
2mg (4%)
103mg (10%)
1mg (5%)
 

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