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    You are in: Home / Recipes / Mom's Pumpkin Pie Recipe
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    Mom's Pumpkin Pie

    Mom's Pumpkin Pie. Photo by Mommy2two

    1/1 Photo of Mom's Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Mommy2two's Note:

    This recipe is the one we have been using in my family for 4 generations. It is a great basic recipe. It comes from Marjorie Standish's Cooking Down East. It does not use evaporated milk, or condensed milk, which is a good thing for me, because I never seem to have any of either on hand! I have also made this using other types of cooked squash (butternut, acorn, etc.), the picture I posted, is actually made with unpeeled acorn squash. If you use a 9-inch glass pie plate, you will have a little extra filling--just cook it in a ramekin along with the pie.

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    Ingredients:

    Serves: 8

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 475 degrees.
    2. 2
      Combine ingredients in order given, and pour into unbaked 9-inch pie shell.
    3. 3
      Bake at 475 degrees for 15 minutes then 325 degrees for 45 minutes.
    4. 4
      Put pie ring around crust if it browns too fast.

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    Ratings & Reviews:

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    Nutritional Facts for Mom's Pumpkin Pie

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 132.9
     
    Calories from Fat 32
    24%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.6 g
    8%
    Cholesterol 76.1 mg
    25%
    Sodium 195.1 mg
    8%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 0.9 g
    3%
    Sugars 17.2 g
    68%
    Protein 4.2 g
    8%

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