Traditional Pumpkin Pie
Preheat oven to 425*. Combine filling ingredients in order given and pour into pie shell. Bake 15 minutes. Reduce temperature to 350*. Bake an additional 45 minutes or until knife comes out clean. May place foil around edges of pie to keep crust from darkening too much.
To make pastry leaves; Roll out extra pastry on a floured surface. Using a leaf-shaped cookie cutter, cut out shapes, gently place on baking sheet. Brush with egg white, bake at 425* for 10-12 minutes or until golden brown. Arrange on top of baked, cooled pie.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 250 | ||
Calories from Fat: 96 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 58.9mg | 18 % | |
Sodium 163.1mg | 6 % | |
Potassium 357.5mg | 9 % | |
Total Carbohydrate 34.4g | 10 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 33.5g | ||
Protein 5.6g | 8 % | |
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: 250
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