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Pumpkin Pie II

Pumpkin Pie II

PEDELARK

"Why resist? You know you can't make it through Thanksgiving without a slice of moist, delicious pumpkin pie smothered with whipped topping! Make sure the edges of your crust are high, as this recipe creates a generous amount of filling."
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Ingredients

1 h 5 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, mix together the pumpkin, sugar, salt, cinnamon, ginger, cloves and nutmeg. Blend in the eggs, milk and evaporated milk. Pour the mixture into the pie crust.
  3. Bake in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean. Cool on a metal rack before serving.

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Reviews

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This was the first time my husband or myself had tasted pumpkin pie. (We're not American.) It was good, although very sweet. Definitely try again!

Absolutely wonderful. I used fresh ginger as I didn't have any ground ginger. This is my new best recipe.

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