Fluffy Pumpkin Pie
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INGREDIENTS
INSTRUCTIONS
Temp 425 Time 45 minutes Mix sugar, cinnamon, nutmeg, cloves, ginger and salt. Combine with pumpkin; add milk. Beat 2 eggs and 1 egg yolk well; add. Beat 1 egg white stiff; fold in. Pour into pastry shell There you go. The pumpkin will be a lighter color than normal if you are using fresh pumpkin not canned. Posted to Bakery-Shoppe Digest V1 #468 by "glenn r. goble"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (919g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 2000 | ||
| Calories from Fat: 504 (25%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 56g | 75 % | |
| Saturated Fat 18.2g | 91 % | |
| Monounsaturated Fat 21.5g | ||
| Polyunsanturated Fat 7.6g | ||
| Cholesterol 2329.7mg | 717 % | |
| Sodium 789.7mg | 27 % | |
| Potassium 890.9mg | 23 % | |
| Total Carbohydrate 313.5g | 92 % | |
| Dietary Fiber 3.5g | 14 % | |
| Sugars, other 310g | ||
| Protein 71.7g | 102 % | |
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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. |
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Calories per serving: 2000
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