RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 914
| View Recipe |
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| Recipe Name: |
Pumpkin Pie NEEDS FIXING |
| Source: |
Eileen Fight Sparks |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| 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: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1, 9-inch pie.
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Ingredients:
15 Ounce(wt)s pumpkin, puree canned
32 fl ozs milk, whole
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Directions:
Make 1/2 recipe of pie dough.
Mix together the pumpkin, sugar, eggs and salt.
In another bowl, mix dry ingredients together. Mix dry mixture into the pumpkin mixture. Beat well and add milk.
Bake at 350 degrees for 45 minutes to 1 hour. |
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| Nutrition per Serving: |
| Calories: |
272 |
Total Carbs: |
45.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
117.5 |
Fat: |
6.9 |
Protein: |
8.01 |
| Fiber: |
3.78 |
Sodium: |
380.88 |
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