Directions:
- Unroll pastry; line eight 9-in. pie plates with one sheet of pastry. Flute edges; set aside. In very large bowl, combine the eggs, pumpkin and corn syrup. In another large bowl, combine the dry ingredients; place half in each of two large bowls. Stir half of the pumpkin mixture into each bowl. Gradually stir in milk until smooth.
- Pour into pie shells. Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cool on wire racks. Store in the refrigerator. Yield: 8 pies (6-8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.51 Kcal (802 kJ) | ||
| Calories from fat | 19.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 55.48mg | 18% | |
| Sodium | 251.09mg | 10% | |
| Potassium | 104.01mg | 2% | |
| Total Carbs | 38.79g | 13% | |
| Sugars | 27.09g | 108% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 173.48 Kcal (726 kJ) | ||
| Calories from fat | 17.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 3% | |
|---|---|---|---|
| Cholesterol | 50.25mg | 18% | |
| Sodium | 227.44mg | 10% | |
| Potassium | 94.22mg | 2% | |
| Total Carbs | 35.13g | 13% | |
| Sugars | 24.54g | 108% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 3.88g | 9% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 59.7mg | 7% | |
* 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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