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Pumpkin Pie With Brown Sugar Recipe
|9 inch baked pie crust||1 , microwave baked|
|Eggs||3 Small, divided|
|Canned pumpkin||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 1⁄3 Cup (21.33 tbs)|
Serving size: Complete recipe
Calories 1722 Calories from Fat 597
% Daily Value*
Total Fat 69 g105.4%
Saturated Fat 30.7 g153.3%
Trans Fat 0 g
Cholesterol 581.1 mg
Sodium 1565.6 mg65.2%
Total Carbohydrates 234 g77.9%
Dietary Fiber 10.4 g41.8%
Sugars 157.7 g
Protein 47 g93.1%
Vitamin A 790% Vitamin C 28.4%
Calcium 159.3% Iron 45%
*Based on a 2000 Calorie diet
Reserve the white.
With soft brush, coat the shell with some beaten yolk to seal holes.
Microwave at High 30 to 60 seconds, or until yolk is set.
Add 2 eggs and remaining ingredients, except the egg white, to leftover beaten yolk.
Blend well at low speed.
Beat white until soft mounds form.
Stir into pumpkin mixture.
Microwave at High 3 minutes, stirring after 1 1/2 minutes.
Reduce power to 50% (Medium).
Microwave 6 to 9 minutes, oruntil mixture is very hot and slightly thickened, stirring with wire whisk after 2 minutes, then every minute.
Pour into shell.
Fill to about 1/4 in of top flute.
Set pie on wax paper in oven.
Microwave at 50% (Medium) 11 to 26 minutes for 9-in pie, 14 to 33 minutes for 10-in or 9-in deep-dish pie, or until set in center, rotating 1/3 turn every 4 minutes.