Mom's Pumpkin Pie
Recipe: #14620
October 15, 2014
Categories: Desserts, Pumpkin, Birthday, Christmas, Halloween, Picnic Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Wedding, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"I'm pretty sure mom's job in heaven is baking pies. This one is pure comfort food! Be sure to use my mom's pie crust, or my sister Lauren's if you're a beginner, both listed under my recipes. I usually make up the pie crusts ahead of time and keep them in the freezer. Bake pies about 2-3 hours before serving. Makes two 9" pies."
Original is 15 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (171.2 g)
- Calories 461
- Total Fat - 36 g
- Saturated Fat - 3.9 g
- Cholesterol - 62.2 mg
- Sodium - 215.2 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 5 g
- Sugars - 26.4 g
- Protein - 7.7 g
- Calcium - 85.6 mg
- Iron - 2 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
In mixer (or by hand with a whisk), beat eggs, mix in sugar, milk and spices. Add pumpkin and orange juice and mix well.
Step 3
Pour filling into pie crusts, but don't overfill. You an bake any extra filling in a small Pyrex bowl at same time as pie.
Step 4
Garnish with walnuts and place in oven with a crust guard. (If using frozen crust, don't start with guard, peek around 30-35 minutes and add it then.
Step 5
Bake 40-45 minutes or until set. That means until there is no jiggle and knife comes out clean.
Step 6
Fresh Pumpkin: Bake or boil it until tender. If boiled, drain off water and cook on stove top, stirring often, to dry it a little before using in pie.
Tips
No special items needed.
1 Reviews
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