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Cynthia's Pumpkin Pie Recipe
|Unsalted butter||3 Tablespoon, cooled|
|Granulated sugar||1 Cup (16 tbs)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Pumpkin puree||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Whipped cream||1 Tablespoon|
Calories 493 Calories from Fat 147
% Daily Value*
Total Fat 17 g25.6%
Saturated Fat 9.1 g45.6%
Trans Fat 0 g
Cholesterol 147.9 mg
Sodium 169.8 mg7.1%
Total Carbohydrates 79 g26.3%
Dietary Fiber 2.4 g9.5%
Sugars 72.5 g
Protein 10 g19.5%
Vitamin A 200.5% Vitamin C 7.6%
Calcium 22.7% Iron 9.2%
*Based on a 2000 Calorie diet
Lightly butter a 9-inch pie pan.
Roll out the dough and fit it into the pie pan, and set aside.
In the bowl of an electric mixer mix the eggs, sugar, condensed milk, and pumpkin puree on medium speed until well combined.
Add the butter and mix until well combined.
In a separate bowl combine the flour, ginger, cinnamon, mace, cloves, and salt.
Add to the pumpkin mixture and stir until combined.
Pour the filling into the unbaked pie crust and bake for 45 to 50 minutes, or until the pie is set in the middle.
Cool completely before slicing and serve with a dollop of whipped cream.