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    You are in: Home / Thanksgiving / Creamy Pumpkin Pie Recipe
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    Creamy Pumpkin Pie

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 29, 2008

      This pie was very good. Different from the regular pumpkin pie. We served it with whipped cream on top. Thank you for the recipe.

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    • on December 04, 2006

      So YUMMY!! I also had to give this additional baking time (approximately 30-40 min. more), but it could've been because I used fresh pumpkin and baked it in my deep-dish pie stoneware. I didn't do the 2nd crust, and it still turned out great. I made 2 pumpkin pies. This recipe won the taste test and disappeared SO FAST!! I'll make this again for sure!

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    • on November 25, 2005

      My 9 year old son loves pumpkin pie . Unfortunately he got braces a day before Thanksgiving and his whole mouth was sore. So he ask me if it was possible to make a pie without the crust cause his mouth was just hurting so very much. So I thought I give this recipe a try and made it without the crust just the custard. I buttered the pie plate really well and all the filling fit in it . I added 15 more minutes to the baking time just like Kosmic Blues and when the time was up I opened the oven door but left the pie inside to cool in the oven. Now let me tell you....OMG that is the best pumpkin pie(custard...since no crust was used lol) I have ever had . My son had some yesterday and wanted some fro breakfast this morning . It is creamy and just YUMMY!!!!!!!! Thanks so much for sharing this recipe. This is a keeper big time. ~Ri

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    Nutritional Facts for Creamy Pumpkin Pie

    Serving Size: 1 (213 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 554.6
    Calories from Fat 319
    Total Fat 35.4 g
    Saturated Fat 16.2 g
    Cholesterol 110.5 mg
    Sodium 608.8 mg
    Total Carbohydrate 52.8 g
    Dietary Fiber 3.5 g
    Sugars 27.3 g
    Protein 8.1 g

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