Nutritional Info

Nutrition Facts

Serving Size 1 (72g)

Calories 174
Calories from Fat 74 (42%)
Amount Per Serving %DIV
Total Fat 8.2g 13%
Saturated Fat 5.3g 27%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 31.7mg 11%
Sodium 86.1mg 4%
Potassium 145.9mg 3%
Total Carbohydrate 19.1g 6%
Dietary Fiber 0.5g 2%
Sugars 3.8g
Protein 4.9g 10%

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Recipe Description
"Easy as pie," is a statement made for this pumpkin pie recipe. Creamy and delicious, this pie is so simple to put together and a guaranteed hit for the holiday table.
Prep time
30 min
Cook time
1 hr 10 min
Ready In
1 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  margarine, softened
1/3 Cup(c)  brown sugar, packed
1 1/4 Cup(c)  all purpose flour
1/2 Cup(c)  nuts, chopped
1/2 Teaspoon(t)  vanilla
1/4 Teaspoon(t)  salt
1/4 Teaspoon(t)  baking soda
2   large eggs
1 Cup(c)  pumpkin, mashed
1 Teaspoon(t)  cinnamon, ground
1/4 Teaspoon(t)  cloves, ground
1/4 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  nutmeg, freshly ground
1 Can(cn)  evaporated milk
1 Cup(c)  whipping (heavy) cream

Preparation

Heat oven to 425 degrees F. Mix margarine, flour and brown sugar in large bowl with wooden spoon. Stir just until crumbly. Press mixture against bottom and up side of pie plate, 9 by 1 1/2 inches, building up a 1/2 inch edge above top of pie plate. (A high edge is necessary to keep filling from running over.) Chill medium bowl in freezer about 15 minutes or until cold. Beat all filling ingredients in chilled bowl with eggbeater until stiff. Pour pumpkin mixture into pie crust. Cover edge of crust with 2 to 3 inch strip of aluminum foil to keep crust from browning too much. Bake 15 minutes. Turn oven temperature down to 350°F. Bake 45 to 55 minutes longer, or until knife poked in pie near center comes out clean. Serve pie with the whipped cream. Cover and refrigerate any leftover pie and whipped cream.

Additional notes

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Easy Pumpkin Nut Pie
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