RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5765
| View Recipe |
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| Recipe Name: |
Libbys Pumpkin Pie - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9-inch pie plate |
| Suggested Sides: |
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| Comments: |
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Ingredients:
15 Ounce(wt)s pumpkin, fresh
12 fl ozs milk, evaporated
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Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. |
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| Nutrition per Serving: |
| Calories: |
-1 |
Total Carbs: |
-0.9 |
Net Carbs: |
-0.5 |
| Cholesterol: |
-0.2 |
Fat: |
-0.6 |
Protein: |
-0.62 |
| Fiber: |
-0.38 |
Sodium: |
-0.75 |
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