Frozen Pumpkin Pie
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1577Calories
17 gProtein
237 gCarbs
68 gFat
Full nutrition (33 nutrients)
Calories1577 kcal
Protein17 g
Carbohydrates237 g
Fiber0.7 g
Sugars222 g
Total Fat68 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium1211 mg
Potassium601 mg
Calcium256 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus243 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C6.3 mg
Vitamin A733 mcg
Vitamin E5.1 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate19 mcg
Choline46 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 25. The excerpt below is the record exactly as published.
FROZEN PUMPKIN PIE 15 c. pumpkin 1 tsp. ginger 3 egg yolks (beaten) 3 tsp. nutmeg lc. sugar 6 tsp. salt 13 tsp. cinnamon lc. whipped cream
Cook this with the app: pantry check, scaling, and the assistant.