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Butter Pumpkin Pie Recipe
|Butter||1⁄4 Pound (1/2 Cup)|
|Vanilla wafer crumbs||2 Cup (32 tbs)|
|Canned mashed pumpkin||16 Ounce (1 Can)|
|Brown sugar||1 Cup (16 tbs)|
|Pumpkin pie spice||1 Tablespoon|
|Evaporated milk||13 Ounce (1 Can)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 2816 Calories from Fat 1196
% Daily Value*
Total Fat 136 g209.3%
Saturated Fat 80.6 g402.9%
Trans Fat 0 g
Cholesterol 773.7 mg
Sodium 2155.8 mg89.8%
Total Carbohydrates 372 g124%
Dietary Fiber 17.9 g71.7%
Sugars 287.9 g
Protein 53 g105.8%
Vitamin A 1496.5% Vitamin C 49.3%
Calcium 140.1% Iron 88.3%
*Based on a 2000 Calorie diet
Microwave at High (10)1 Minute, until melted.
Add crumbs and sugar; mix well.
Firmly press on bottom and up sides of dish.
Microwave at High (10) 2 Minutes, rotating dish 1/2 turn after 1 minute.
In 2-qt casserole blend together pumpkin, brown sugar, pumpkin pie spice, flour, salt, evaporated milk and eggs.
Microwave at Medium (5) 12 to 14 Minutes, stirring every 5 minutes, until hot and thickened.
Pour hot filling into prepared pie shell.
Microwave at Medium (5) 22 to 25 Minutes.
Pie is done when edges are set and center is slightly soft.
Let stand about 15 to 20 minutes.