Pumpkin Pie Recipe
A pumpkin pie recipe reminds me of the holiday season.
Thanksgiving and Christmas in my family always includes a delicious pumpkin pie.
Rich with cinnamon and ginger, I can almost smell it baking now.
In a large bowl combine, pumpkin, vanilla extract, sugars, cloves, cinnamon, ginger, salt and eggs. Mix ingredients well by hand or with electric mixer. Set pumpkin mixture aside.
In a small pot combine milk and cream, heat until almost boiling. Add to pumpkin mixture and mix thoroughly.
Next, pour pumpkin mixture evenly into two unbaked pie shells. Bake on center oven racks for about 1 hour. Pies are done when wooden toothpick inserted into center of pies comes out clean.
Cool before serving. You can serve your pumpkin pie warm or chilled. I prefer to serve mine chilled topped with whip cream.
Each pie serves 6.
Nutritional Analysis Per Serving
Calories 379; Calories from Fat 156; Total Fat 17.4g; Saturated Fat 6.4g; Trans Fat 0.0g; Cholesterol 82mg; Sodium 410mg; Total Carbohydrates 51.6g; Dietary Fiber 2.9g; Sugars 33.0g; Protein 6.2g; Vitamin A 219%; Vitamin C 6%; Calcium 11%; Iron 13%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
Pumpkin pie is easy to make and the bit of effort to make it from scratch is so worth it.
Try it and you'll see.
It's so good, this pumpkin pie recipe shouldn't be saved just for the holidays.
This recipe comes to me from Linnen Hodo. He has a great soul food and southern cooking recipe site, www.soulfoodandsoutherncooking.com. Have a look and see for yourself.
For more easy dessert recipes like this pumpkin pie recipe, look here
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