Directions:
- Prepare 3 deep pie plates with rolled pie crusts. Trim the edges and crimp, and do not bake.
- MIX IN ORDER: Eggs, sugar, salt, cinnamon, pumpkin pie spice, evaporated milk, milk, pumpkin.
- Use a ladle to transfer mixture to pie shells. There will be about 1 cup of filling leftover.
- Bake at 425 degrees for 15 minutes; then bake at 350 degrees for about 45 minutes. Pie crust rings or foil will prevent the edges from becoming too brown.
- To test, insert a knife - it should be clean when removed. Another test for doneness is to look for cracks forming in the custard. Do not overcook.
- Cover and refrigerate after cooling down to room temperature. They also freeze well.
- Serve with a dollop of whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1367.8 Kcal (5727 kJ) | ||
| Calories from fat | 508.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.55g | 87% | |
|---|---|---|---|
| Cholesterol | 383.89mg | 128% | |
| Sodium | 1821.88mg | 76% | |
| Potassium | 543.46mg | 12% | |
| Total Carbs | 184.45g | 61% | |
| Sugars | 114.42g | 458% | |
| Dietary Fiber | 8.22g | 33% | |
| Protein | 33.02g | 66% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 12.2mg | 406% | |
| Iron | 7.7mg | 43% | |
| Calcium | 570.9mg | 57% | |
| Amount Per 100 g | |||
| Calories | 192.31 Kcal (805 kJ) | ||
| Calories from fat | 71.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 87% | |
|---|---|---|---|
| Cholesterol | 53.97mg | 128% | |
| Sodium | 256.15mg | 76% | |
| Potassium | 76.41mg | 12% | |
| Total Carbs | 25.93g | 61% | |
| Sugars | 16.09g | 458% | |
| Dietary Fiber | 1.16g | 33% | |
| Protein | 4.64g | 66% | |
| Vitamin C | 2mg | 23% | |
| Vitamin A | 1.7mg | 406% | |
| Iron | 1.1mg | 43% | |
| Calcium | 80.3mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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