Mom's Pumpkin Pie
70 mins (prep 10, cooking 60)
9 ingredients
1 servings
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.

Categories:  seasonal , <-4-hours , pie , low-in... , time-to-make , low-fat , low-calorie , fall , healthy , squash , vegetable , pies-and-tarts , dessert ,
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Serving Size (350.53 g)
Servings 1
Amount per Serving
Calories 1327.25 Calories from Fat 97.92
% Daily Value *
Total Fat 10.88g 16.74%
Saturated Fat 6.78g 33.92%
Trans Fat 0.0g %
Cholesterol 124.2mg 41.4%
Sodium 2095.87mg 87.33%
Total Carbohydrate 250.99g 83.66%
Dietary Fiber 3.03 g 12.12%
Sugars 246.08 g %
Protein 62.05g 124.1%
Vitamin A 331.46IU% Vitamin C 10.59mg%
Calcium 2187.95mg% Iron 1.11mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked pumpkin, unbaked