Simple Pumpkin Pie With Egg
|Single crust pastry||1|
|Canned pumpkin||16 Ounce (1 Can)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge high; do not prick pastry.
In large mixing bowl combine pumpkin, sugar, cinnamon, salt, ginger, and nutmeg.
Add eggs; lightly beat eggs into pumpkin mixture.
Add the evaporated milk and milk; mix well.
Place pie shell on oven rack; pour mixture into the pastry-lined pie plate.
To prevent over-browning, cover edge of pie with foil.
Bake in 375°F oven for 25 minutes.
Remove foil; bake for 25 to 30 minutes more or till knife inserted off-center comes out clean.
Cool on rack.
Garnish with dollops of whipped cream, if desired.
Cover, chill to store.
Serving size: Complete recipe
Calories 1449 Calories from Fat 392
% Daily Value*
Total Fat 44 g67.7%
Saturated Fat 17.9 g89.4%
Trans Fat 0 g
Cholesterol 689.6 mg229.9%
Sodium 1506.4 mg62.8%
Total Carbohydrates 236 g78.6%
Dietary Fiber 17.3 g69.4%
Sugars 188 g
Protein 41 g81.9%
Vitamin A 1436.5% Vitamin C 37.3%
Calcium 78.3% Iron 62.1%
*Based on a 2000 Calorie diet