Quick Ginger Pumpkin Pie Recipe



 Eggs2 , lightly beaten
 Cooked pumpkin1 1⁄2 Cup (24 tbs) (Solid Pack)
 Sugar3⁄4 Cup (12 tbs)
 Salt1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Evaporated milk14 1⁄2 Ounce (1 Can)
 9 inch baked pastry shell1

Nutrition Facts

Serving size: Complete recipe

Calories 1930 Calories from Fat 633

% Daily Value*

Total Fat 72 g111.5%

Saturated Fat 33.3 g166.6%

Trans Fat 0 g

Cholesterol 542.2 mg

Sodium 2625.8 mg109.4%

Total Carbohydrates 277 g92.3%

Dietary Fiber 12.1 g48.6%

Sugars 196.4 g

Protein 49 g98.5%

Vitamin A 29.3% Vitamin C 15.2%

Calcium 159.3% Iron 18%

*Based on a 2000 Calorie diet


Combine eggs, pumpkin, sugar, salt, and spices and blend well.
Stir in milk and make a smooth mixture.
Remove 2/3 cup of this mixture and set aside Pour remaining mixture into baked pastry shell.
Cook for 4 minutes on high.
Stir very carefully to move the cooked portion from edge of pie to the center.
Microwave for 6 to 8 minutes more on medium, or until a knife inserted near the center comes out clean.
Let cool before cutting.