Beat eggs in large bowl. Stir in pumpkin, sugar, salt, and spices. Gradually stir in evaporated milk. Pour into pie shells. Bake at 425F for 15 minutes. Reduce temperature to 350F and bake 40-50 minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
For 4 shallow pies, use 4 9-inch (2 cup volume) pie shells, and decrease second bake time to 20-30 minutes.
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6|
|Calories from Fat: 224 (56%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 528.8mg||163 %|
|Sodium 21304.9mg||735 %|
|Potassium 212.8mg||6 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 25.4g|
|Protein 17.2g||25 %|
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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: 399
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