Try this Pungent Pumpkin Pie recipe, or contribute your own.
Suggest a better descriptionPlace pie crust in 9-inch pie plate. Make decorative edge. Preheat oven to 400F. In large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, TABASCO? pepper sauce, cinnamon, nutmeg and ginger. With electric mixer at medium speed, beat ingredients until well mixed. Pour pumpkin mixture into prepared crust. Bake 40 to 45 minutes until knife inserted 1-inch from edge comes out clean. Cool pie wire rack. To serve, top pie with a large dollop of whipped cream; garnish with chopped pecans. Busted by Karen Sonnessa
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 324 | ||
Calories from Fat: 128 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 284.9mg | 88 % | |
Sodium 104.8mg | 4 % | |
Potassium 167.2mg | 4 % | |
Total Carbohydrate 42.3g | 12 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 41.7g | ||
Protein 8.6g | 12 % | |
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: 324
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