Pumpkin Pie
From Wilkes County Home Demonstration Club cook book, 1947
Recipe from Mrs. Coley Layal!, Pleasant Ridge Club.
Presented as published in 1947. 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
608Calories
15 gProtein
121 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein15 g
Carbohydrates121 g
Fiber4.7 g
Sugars107 g
Total Fat22 g
Saturated Fat3.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol403 mg
Sodium176 mg
Potassium805 mg
Calcium156 mg
Iron3.8 mg
Magnesium47 mg
Phosphorus285 mg
Zinc2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C15 mg
Vitamin A868 mcg
Vitamin E3 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate72 mcg
Choline309 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 48. The excerpt below is the record exactly as published.
PUMPKIN PIE 1 pie shell *% cup sugar 1 T. butter 4 t. allspice 1 cup cooked pumpkin YM cup rich cream or milk y% t. cinnamon 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.