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Fresh Pumpkin Pie

Course: Dessert
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 297kcal
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Equipment

  • Oven

Ingredients

  • 1 small Pie Pumpkin or one 15 oz. can
  • 1 can Evaporated Milk 12 fl. oz.
  • 2 Eggs beaten
  • ¾ cup Brown Sugar packed
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ½ tsp Salt
  • 1 Cholesterol-Free Pie Crust

Instructions

  • CUT pumpkin in half, scoop out seeds and stringy portions. Cut pumpkin into large chunks.
  • STEAM the pumpkin in a pot with a steamer basket, for 20-30 minutes or until tender. Drain, cool, & remove the peel. Return pumpkin to pot & mash. Drain excess water.
  • PREHEAT oven to 400°F.
  • BEAT 2 cups pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt together in a large bowl with a mixer on medium speed. Blend well.
  • POUR into a pie crust (page 17.)
  • BAKE 40 minutes or until a knife inserted 1 inch from the edge comes out clean.

Nutrition

Calories: 297kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 302mg | Potassium: 775mg | Fiber: 2g | Sugar: 29g | Vitamin A: 14635IU | Vitamin C: 16.2mg | Calcium: 182mg | Iron: 2.4mg