Pumpkin Pie
Preheat oven to 425 degrees F.
Combine pumpkin, cinnamon, ginger, nutmeg, cloves, and allspice in a saucepan. Heat gently to meld flavors. Set aside and allow to cool. Add sugar and brown sugar.
Beat egg yolks lightly in large bowl. Stir in pumpkin mixture. Gradually stir in evaporated milk.
In a large bowl, whip egg whites until soft peaks form. Gently fold egg whites into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes, then reduce oven temperature to 350 degrees F. Continue baking for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Garnish as desired. (Note: Do not freeze as this will cause the crust to separate from the filling.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 | ||
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Calories: 313 | ||
Calories from Fat: 91 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 423mg | 130 % | |
Sodium 253.4mg | 9 % | |
Potassium 232.8mg | 6 % | |
Total Carbohydrate 44.4g | 13 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 39.7g | ||
Protein 13.2g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
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