Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 14 oz Can of evaporated milk
- 1 x prepared 9-inch pie crust
- 2 x Eggs
- 1/2 cup Sugar
- 1/2 cup Dark brown sugar, firmly packed
- 1 tbsp Flour
- 1/4 tsp Salt
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground allspice
- 16 oz can cooked pumpkin
- =
Directions
1 Preheat oven to 375 F (or 190 C).
2 In a large mixing bowl combine all ingredients, except pastry shell, and beat until well combined.
3 Pour pumpkin mixture into pastry shell.
4 If there is too much filling, the remainder can be cooked in cups.
5 Bake in the oven for 25-35 minutes until cooked. Check by inserting a knife in the middle. If it comes out clean, then the pie is cooked.
6 Cool on a wire rack for an hour, then refrigerate for at least 4-5 hours before serving.