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Pilgrim Pumpkin Pie

Western.Chefs's picture
Ingredients
  Pastry/1/2 of 10- to 11-ounce package piecrust mix 1 (For 9-Inch 1-Crust Pie)
  Canned pumpkin/2 cups mashed cooked pumpkin 16 Ounce (1 Can)
  Evaporated milk 12 Ounce (1 Can)
  Eggs 2
  Packed brown sugar/Granulated brown sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Heavy cream/Whipping cream 1⁄4 Cup (4 tbs)
Directions

1. Prepare pastry for 1-crust pie; use to line 9-inch pie plate, and make high stand-up edge. Set aside.
2. Preheat oven to 400°F. In large bowl, with mixer at medium speed, beat pumpkin with remaining ingredients except heavy cream until well mixed. Place pastry-lined pie plate on oven rack; pour in pumpkin mixture. Bake pie 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool pie on wire rack

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Vegetable

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1882 Calories from Fat 655

% Daily Value*

Total Fat 74 g113.9%

Saturated Fat 35.9 g179.6%

Trans Fat 0 g

Cholesterol 603.8 mg201.3%

Sodium 1624.4 mg67.7%

Total Carbohydrates 269 g89.5%

Dietary Fiber 20 g79.9%

Sugars 225.4 g

Protein 47 g93.7%

Vitamin A 1455.9% Vitamin C 44%

Calcium 132.2% Iron 61.1%

*Based on a 2000 Calorie diet

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Pilgrim Pumpkin Pie Recipe