Blend sugar, spices, and salt by whisking together in a large bowl
Add eggs, whisking in one at a time
Stir in pumpkin
Add milk and whisk all together again
Brush (slightly whipped) egg-white on bottom of unbaked pie shell
Pour in pumpkin filling
Bake: 15 min. @ 425 then reduce temperature to 350 for 40 min or less if small pie shell.
Pie is done when bottom crust is browned and the custard has puffed (slightly rounded in center)
Do not over-bake or custard will be dry!
Brushing the bottom of crust with egg-white is to prevent the crust from getting soggy.
One egg-white will brush bottoms of approx 6 pies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (44%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 7mg||2 %|
|Sodium 160.6mg||6 %|
|Potassium 226.3mg||6 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 19.1g|
|Protein 3.8g||5 %|
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.
Calories per serving: 166
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