Pumpkin Pie is a sure symbol of fall and harvest. Originating in Canada and the United States, originally pumpkin was stewed with spices. It’s hard to imagine Thanksgiving without Pumpkin Pie. We’ve been using this recipe for decades and decades in our family and it is the absolute best! The pie crust recipe is from Tenderflake; it makes a wonderful, flaky pie crust that freezes beautifully.
Pumpkin Pie
My Great Grandmother and Grandmother were wonderful bakers. A little sugar was good, a little more was better.
Ingredients
- 1 cup (200 gr) sugar 200 CHO
- ½ tsp salt 0 CHO
- 1.5 tsp. cinnamon 0 CHO
- 1/8 tsp. ground nutmeg 0 CHO
- ½ tsp. ground ginger 0 CHO
- ½ tsp. all spice 0 CHO
- ½ tsp ground cloves 0 CHO
- 1.5 cups (341 gr) canned pumpkin (2 CHO/1/3 Cup) 9 CHO
- 1 cup evaporated milk (2 CHO/TBSP) 32 CHO
- 2 eggs beaten 0 CHO
TOTAL CHO PUMPKIN 241 CHO
PIE CRUST CHO 91.46 CHO
TOTAL CHO 332.96 CHO
- TOTAL GRAMS 974 GRAMS
- 332.96 CHO DIVIDED BY 974 GRAMS = .341 CHO/GRAM
- 12 EQUAL SLICES = 81.12 GRAMS
- (.341 CHO x 81.12 GRAMS) = 27.67 CHO/SLICE
Instructions
- Pre heat oven to 425.
- Roll out pie dough and drape over an “11 inch” deep dish pie plate.
- Add pumpkin, sugar, and spices to a large bowl. Next add beaten eggs and evaporated milk. Mix all ingredients until incorporated. Place pumpkin mixture in the uncooked pie shell.
- Bake for 15 minutes at 425. Without opening oven, reduce heat to 350. Bake for 40 – 45 more minutes.
- The pie is done when a knife inserted in the middle comes out clean. Let cool completely on a rack. Cover and refrigerate.
- *Baking time may vary depending on your oven.
- *Purchase only pure pumpkin and not pre made pie filling that will include most of the above spices.
