- 1 unbaked 9-inch pie crust
(see recipe)
- 2 large eggs
- 3/4 cup granulated sugar
- 1 (16-ounce) can pumpkin
puree
- 1 (12-ounce) can evaporated
milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Sweetened whipped cream
for accompaniment
- Prepare pastry and set
aside (see Cook's Tip below).
- Beat eggs slightly in
a large mixing bowl. Beat in remaining ingredients. Pour filling
into unbaked pastry shell.
- Bake at 425°F (220°C)
for 15 minutes, reduce oven temperature to 350*F (175*C), and bake for 45 minutes longer,
or until knife inserted in center
comes out clean. Cool. Keep refrigerated.
- Serve with a dollop of
sweetened whipped cream, if desired.
Makes 8 servings.
Cook's Tip: To help prevent
the pie crust from becoming soggy in a custard-style pie, carefully break one of the
recipe's eggs into unbaked pie crust, swish it around to cover entire surface with egg white and
then pour the egg out into your
mixing bowl for the filling.
Nutritional Facts Per Serving:
290.1 calories; 38% calories from fat; 12.5g total fat; 66.6mg
cholesterol; 449.8mg sodium; 304.1mg potassium; 39.1g carbohydrates;
2.8g fiber; 18.9g sugar; 36.3g net carbs; 6.9g protein.
Copyright Hope Pryor, please
see Terms of
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