If using fresh pumpkin, may need to remove any excess moisture, by letting sit in cheese cloth or simmering off in pan or oven. Remember, you are using fresh pumpkin compared to canned which it flavor has been enhanced. Adjusting the spices to your liking may need to occur.
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 51 (75%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 114.2mg||35 %|
|Sodium 48.1mg||2 %|
|Potassium 58.9mg||2 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.8g|
|Protein 3.5g||5 %|
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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: 68
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