My Great Grandmother and Grandmother were wonderful bakers. A little sugar was good, a little more was better.
Course
Dessert
Cuisine
Canadian, United States
Keyword
Cinnamon, Pumpkin, Tenderflake
Ingredients
1cup(200 gr) sugar 200 CHO
½tspsalt 0 CHO
1.5tsp.cinnamon 0 CHO
1/8tsp.ground nutmeg 0 CHO
½tsp.ground ginger 0 CHO
½tsp.all spice 0 CHO
½tspground cloves 0 CHO
1.5cups(341 gr) canned pumpkin (2 CHO/1/3 Cup) 9 CHO
1cupevaporated milk(2 CHO/TBSP) 32 CHO
2eggsbeaten 0 CHO
TOTAL CHO PUMPKIN 241 CHO
PIE CRUST CHO 91.46 CHO
TOTAL CHO 332.96 CHO
TOTAL GRAMS 974 GRAMS
332.96CHO DIVIDED BY 974 GRAMS = .341 CHO/GRAM
12EQUAL 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.