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Pumpkin Custard Pie

American.Chef's picture
Ingredients
  Canned pumpkin 7 Cup (112 tbs)
  Eggs 3 Large
  Sugar 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)
  Evaporated milk 3⁄4 Cup (12 tbs)
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Pastry shell 9 Inch
Directions

Beat pumpkin and egg yolks together; mix in sugar and milks.
Stir in cinnamon and nutmeg.
Fold in stiffly beaten egg whites.
Pour into pastry shell.
Bake at 350 degrees for 1 hour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Interest: 
Party
Servings: 
6

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 349 Calories from Fat 59

% Daily Value*

Total Fat 8 g13%

Saturated Fat 3.2 g16.2%

Trans Fat 0 g

Cholesterol 117.8 mg39.3%

Sodium 94.6 mg3.9%

Total Carbohydrates 64 g21.3%

Dietary Fiber 8.4 g33.8%

Sugars 47.7 g

Protein 10 g19.5%

Vitamin A 894.3% Vitamin C 21%

Calcium 20.6% Iron 25.1%

*Based on a 2000 Calorie diet

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Pumpkin Custard Pie Recipe