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Old-Fashioned Pumpkin Pie

  • Prep 25 min
  • Total 4 hr 0 min
  • Ingredients 8
  • Servings 8

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

2
eggs, beaten
3/4
cup sugar
1/2
teaspoon salt
1 1/2
teaspoons pumpkin pie spice
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated milk (1 1/2 cups)

Topping

1/2
cup whipping cream, whipped
2007 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
300mg
13%
Potassium
200mg
6%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
7%
Sugars
24g
Protein
4g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate. (Do not pre-bake crust.)
  • 2 In large bowl, stir filling ingredients until well blended. Pour into crust-lined pan.
  • 3 Bake 15 minutes. Reduce oven temperature to 350°F, and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until knife inserted near center comes out clean.
  • 4 Cool pie 30 minutes. Refrigerate at least 2 hours or until serving time. Just before serving, top with whipped cream. Cover and refrigerate any remaining pie.

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