Pumpkin Pie
1. Prepare pie crust according to directions for filled one-crust pie, using 9 inch pie pan.
2. Beat eggs lightly in large bowl. Sir in pumpkin, sugar, salt, cinnamon, ginger, cloves and milk. Pour into pie crust.
3. Bake in preheated 425 degree oven 15 minutes. Reduce temperature to 350 degrees. Bake 40-50 minutes. More or until knife inserted near center comes out clean. Cool.
NOTE: If using a metal or foil pie pan, put it on a heavy duty baking sheet (cookie sheet) and then fill with pumpkin mixture.
*You can use a deep dish frozen pie crust instead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 141 | ||
Calories from Fat: 67 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 28.8mg | 9 % | |
Sodium 5366.9mg | 185 % | |
Potassium 337.6mg | 9 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.1g | ||
Protein 7.5g | 11 % | |
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: 141
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