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Recipe
Tawny Pumpkin Pie Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 1000 | |
| Calories from Fat 232 | 23% |
| Total Fat 25.79g | 32% |
| Saturated Fat 7.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 1391mg | 58% |
| Potassium 504mg | 14% |
| Total Carbs 183.02g | 49% |
| Dietary Fiber 2.7g | 9% |
| Sugars 152.53g | 102% |
| Protein 14.6g | 23% |
Ingredients Convert Measures
- 1 1/4 c. pumpkin
- 3/4 c. sugar
- 1/2 teaspoon salt
- 1/4 teaspoon grnd ginger
- 1 teaspoon grnd cinnamon
- 1 teaspoon all purpose flour
- 2 Large eggs (slightly beaten)
- 1 c. diluted evaporated lowfat milk
- 2 tbsp. water
- 1/2 teaspoon vanilla extract
- pastry for 1 crust 9 inch pie (unbaked)
Directions
- Combine pumpkin, sugar, salt, spices, and flour in a mixing bowl. Add in Large eggs and mix well. Add in evaporated lowfat milk, water, and vanilla. Mix. Pour into pastry lined pie plate. Bake in a preheated, warm oven (425 degrees) for 15 min. Reduce heat to moderate (350 degrees) and bake for 35 min longer or possibly till set. Makes 6 to 8 servings.
- I prefer fresh, boiled pumpkin with the water well liquid removed.
