Mom's Pumpkin Pie
Created by Puppitypup on October 15, 2014
- Servings: 15
- Prep Time: 10m
- Cook Time: 40-45m
- Recipe #14620
Ingredients
- 2 unbaked (9 inch) pie crusts, chilled
- 4 large eggs
- 1 1/2 cups brown sugar
- 1 can (12 ounce) evaporated milk
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon mace (I use less)
- 29 to 30 ounces pureed pumpkin
- 1/4 cup orange juice
- Garnish
- 6 pecans
How to Make
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Step 1: Preheat oven to 400 degrees.
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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.
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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.
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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.
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Step 5: Bake 40-45 minutes or until set. That means until there is no jiggle and knife comes out clean.
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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.
Nutritional Facts
- 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