Pumpkin Pie – a delicious recipe with pumpkin, butter, milk, sugar, egg yolk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut pumpkin into 1-inch strips. Pare off rind and cut in 2-inch lengths. Cook in deep kettle with an old pie plate turned upside down in bottom. (This will keep the pumpkin pieces from sticking.) Add enough water to cover first layer of pumpkin. Bring to a boil and then cook slow about 4 or 5 hours. Place in colander and press pulp through. Measure 1 1/2 cups pumpkin for each pie. Add butter, milk, sugar, egg yolk, salt, ginger, nutmeg and cinnamon. Stir and mix well. Beat the egg whites until stiff and fold in mixture. Add a little bread or cracker crumbs to absorb water. Bake in pie shell(s) at 325u00b0 for 1 hour and 20 minutes. Then raise temperature to 425u00b0 until brown spots appear and crust turns brown.
208
kcal
Calories
7
g
Fat
34
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 c. pumpkin, 1 Tbsp. soft butter, 3/4 c. milk, 1/2 c. sugar, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
