This is an easy and delicious recipe for pumpkin pie. I found the recipe on a can of Eagle Brand Milk.
Preheat oven to 425 degrees. Spray pie dish with non-stick spray, and arrange pie crust in pan.
Whisk together the remaining ingredients until smooth. Pour pumpkin mixture into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 8|
|Calories from Fat: 147 (39%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 6.9g||35 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 277.3mg||85 %|
|Sodium 233.1mg||8 %|
|Potassium 287.5mg||8 %|
|Total Carbohydrate 45g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 44g|
|Protein 13g||19 %|
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Calories per serving: 380
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