Pumpkin Pie, Using Milk and Fresh Pumpkin

85 mins (prep 25, cooking 60)
12 ingredients
8 servings
This is my alteration of a Better Home and Gardens recipe. I use this recipe because it calls for milk instead of evaporated milk, and I made a few small changes like using fresh puree instead of canned, more vanilla and added ginger. Because of the fresh puree it takes longer to bake.

Categories:  seasonal , christmas , equipment , <-4-hours , thanksgiving , egg , pie , eggs~dairy , time-to-make , holiday , winter , easy , oven , fall , squash , vegetable , pies-and-tarts , dessert ,
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Serving Size (28.99 g)
Servings 8
Amount per Serving
Calories 109.62 Calories from Fat 2.16
% Daily Value *
Total Fat 0.24g 2.93%
Saturated Fat 0.14g 5.55%
Trans Fat 0.0g %
Cholesterol 2.59mg 6.9%
Sodium 96.24mg 32.08%
Total Carbohydrate 26.07g 69.51%
Dietary Fiber 0.1 g 3.1%
Sugars 24.47 g %
Protein 1.48g 23.72%
Vitamin A 6.84IU% Vitamin C 0.22mg%
Calcium 45.79mg% Iron 0.12mg%
*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:
fresh pumpkin, ground nutmeg, ground allspice, ground ginger