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Grandma Young's Pumpkin Custard Pie

Chef.at.Home's picture
Ingredients
  Canned pumpkin/Fresh cooked pumpkin puree 4 Cup (64 tbs)
  Sugar 2 Cup (32 tbs)
  Milk 1 Quart
  Flour 3 Teaspoon
  Vanilla extract 1 Teaspoon
  Egg whites 4 (Room Temperature)
  Unbaked 9 inch pie shells 2
Directions

Combine the pumpkin, sugar, milk, flour and vanilla in a large mixing bowl and beat until smooth.
Beat the egg whites until stiff peaks form.
Fold the egg whites into the pumpkin mixture.
Pour into the pie shells.
Bake at 375 degrees for 15 minutes.
Reduce oven temperature to 325 degrees and bake for 40 minutes longer.
Serve with whipped cream.

Recipe Summary

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

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4750 Calories from Fat 1573

% Daily Value*

Total Fat 179 g275.3%

Saturated Fat 91.7 g458.3%

Trans Fat 0 g

Cholesterol 94.6 mg31.5%

Sodium 2434.7 mg101.4%

Total Carbohydrates 723 g241.1%

Dietary Fiber 28.8 g115.3%

Sugars 501.4 g

Protein 74 g147.1%

Vitamin A 3070.1% Vitamin C 68.6%

Calcium 133.9% Iron 81.9%

*Based on a 2000 Calorie diet

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Grandma Young's Pumpkin Custard Pie Recipe