| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Crusts, Pies | 1 | Servings | |
INGREDIENTS
| 16 | oz | Pumpkin, canned |
| 2 | T | All-purpose flour |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Ground nutmeg |
| 1/2 | t | Ground ginger |
| 1 | T | Margarine |
| 1 | c | Sugar |
| 1 | c | Milk |
| 2 | T | Maple syrup |
| 2 | Eggs | |
| 1 | 9 inch pie crust, unbaked | |
| 1 | Whipped cream, optional |
INSTRUCTIONS
In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean. Cool to room temperature, refrigerate. Garnish with whipped cream if desired. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type. Recipe By : Jo Anne Merrill From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2383
Calories From Fat: 788
Total Fat: 88g
Cholesterol: 393.8mg
Sodium: 2429.3mg
Potassium: 1657.9mg
Carbohydrates: 372.2g
Fiber: 21.1g
Sugar: 252.4g
Protein: 38.6g