Indian Garden Pumpkin Pie Recipe

Name: Indian Garden Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Group One:; 3 egg whites beaten; Group Two:; 2 1/2c. pureed pumpkin, canned; 3/4 c. dark brown sugar; 1/4 c. butter; 1 1/2 tsp. cinnamon; 1/8 tsp cloves; 1/2 nutmeg, freshly grated; 1/2 tsp ginger; 1/4 tsp salt; 1/2 tsp white pepper; 1c. canned milk; One 9 inch frozen pie shell

Servings: persons

Group One:
3 egg whites beaten
Group Two:
2 1/2c. pureed pumpkin, canned
3/4 c. dark brown sugar
1/4 c. butter
1 1/2 tsp. cinnamon
1/8 tsp cloves
1/2 nutmeg, freshly grated
1/2 tsp ginger
1/4 tsp salt
1/2 tsp white pepper
1c. canned milk
One 9 inch frozen pie shell

1
Preheat oven to 450 degrees
2
With clean beaters and bowl, whip eggs whites until stiff.
3
Mix dry ingredients in small bowl and stir with a whisk.
4
In another large bowl, beat egg yolks. Add brown sugar then butter. Add pumpkin. Stir in dry ingredients. Stir in milk.
5
Fold in egg whites a small amount at a time to pumpkin mixture.
6
Bake 10 minutes at 450 degrees then reduce heat to 350 degrees for about 45 minutes until an knife comes out clean.
7
Serve with sweetened whipped cream.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Group One:, 3 egg whites beaten, Group Two:, 2 1/2c. pureed pumpkin, canned, and more.

Yes, Indian Garden Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Indian Garden Pumpkin Pie

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