Thu, May 24 2012
Delicious Pumpkin Pie
A wonderful Thanksgiving dessert that is perfect coupled with whipped cream or vanilla ice-cream.
Ingredients
15 oz. 100% pure pumpkin
1/2 pt. whipping cream
2 eggs
3/4 C. sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 unbaked 9-inch deep dish pie shell
whipped topping, thawed
1 C. walnuts, chopped
Nutrition Information
Serving Size 1 nine inch deep dish pies 1137g
Recipe makes 2 nine inch deep dish pies)
Calories 1949
Calories from Fat 698 (35%)
Amount Per Serving %DV
Total Fat 77.6g 119%
Saturated Fat 32.3g 161%
Monounsaturated Fat 31.6g
Polyunsaturated Fat 7.4g
Trans Fat 0.0g
Cholesterol 521mg 173%
Sodium 2484mg 103%
Potassium 2744mg 78%
Total Carbohydrate 277.1g 92%
Dietary Fiber 4.9g 19%
Sugars 161.7g
Protein 45.6g 91%
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Mix pumpkin with whipping cream. Add eggs,one at a time, mix after each addition. In another bowl, mix sugar, cinnamon, ginger, nutmeg, cloves and salt. Add to pumpkin mixture. Mix well. Pour into pie shell. Bake in preheated 425-degree oven for 10 minutes. Reduce temperature to 350 degrees and bake for 45 minutes or until knife inserted near center comes out clean. Cool completely. Spread whipped topping on top of pie and sprinkle with walnuts. Refrigerate leftovers.
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