1. Preheat oven to pre-bake temperature for pie shell pastry (homemade or store-bought) & pre-bake pie shells. Cover the edge of the pie crust during the pre bake so it does not get too brown during final baking. (I prefer to pre bake my pie shell pastry to help avoid soggy bottom crust.) Set aside to cool when finished pre baking.
2. Adjust oven to 375.
2. In a large mixing bowl, mix together pumpkin, sugars, spices, salt and beaten eggs. Add milk and mix until well blended.
3. Pour into cooled or semi-cooled pastry shells.
4. Bake for approx 50 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 8 (19%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 2.8mg||1 %|
|Sodium 29.5mg||1 %|
|Potassium 61.7mg||2 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 7.6g|
|Protein 1.3g||2 %|
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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: 43
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