Pumpkin Pie II Recipe

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Brief

Servings: 16

Yield: 2 - 9 inch pies

Pumpkin Pie II Recipe

Ingredients

2 cups milk

2 cups canned pumpkin

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

3 eggs

½ teaspoon salt

2 ½ cups white sugar

1 recipe pastry for a 9 inch single crust pie

Fruits and Vegetables

Directions

Step 1

In a large bowl combine milk pumpkin flour spices eggs salt and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.

Step 2

Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and bake for an additional 35 minutes. Serve warm or at room temperature.

Nutritional Information

Pumpkin Pie II Recipe

Servings Per Recipe:16

Calories: 221.7

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 41.4g 13%

Dietary Fiber: 1.5g 6%

Sugars: 33.8g

Fat: 5.4g 8%

Saturated Fat: 1.7g 8%

Cholesterol: 37.3mg 12%

Vitamin A Iu: 4870.6IU 97%

Niacin Equivalents: 1.2mg 10%

Vitamin C: 1.4mg 2%

Folate: 20.1mcg 5%

Calcium: 53.5mg 5%

Iron: 1mg 6%

Magnesium: 13.6mg 5%

Potassium: 132.2mg 4%

Sodium: 230.7mg 9%

Thiamin: 0.1mg 8%

Calories From Fat: 48.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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