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Homemade Pumpkin Pie
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Rating: 4.2/5 (52 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 212
% Daily Value**
Total Fat 2g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 37mg
Sodium 28mg
Total Carbohydrate 45g
Dietary Fiber 2g
Sugars 27g
Protein 2g
Vitamin A  50%Vitamin C  7%
Calcium  3%Iron  6%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Homemade Pumpkin Pie

Recipe Tags: Pie Recipes

Date Added: November 16, 2015
Delicious pumpkin pie recipe.


2 cups Pumpkin , cut into half-inch pieces
1/4 cup Pumpkin liquid cooked
1 cup Raisin , soaked in rum
1/4 cup Dark Rum
1 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Ginger
1 tablespoon Molasses
1 tablespoon Butter
1/2 teaspoon Extract Of Vanilla
1 Egg yolk, beaten
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1. This recipe uses cubes of raw pumpkin rather than canned pumpkin.

2. Winter squash may also be used.In medium saucepan, add 1 tbsp.

3. of butter and 1/2 cup water to pumpkin, and simmer over medium heat, which should take approximately 10 minutes.

4. Drain, reserving 1/4 cup liquid. Mash or puree pumpkin.

5. Add raisins, rum, cooked pumpkin, and remaining ingredients.

6. Stir until well combined.Turn into pastry lined 9 in.

7. pie plate. Flute edges. Set in preheated 400 degree oven.

8. Bake 15 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

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Dietary Notes:
This recipe is low-sodium with 28mg per serving, low-fat with 2.38g per serving

This recipe is high in Vitamin A with 50% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Sulfites, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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