Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Pumpkin Pie

Name: Pumpkin Pie
Yield: 3 servings
Cuisine: American
Ingredients: 2 eggs well beaten; 2 cups milk; % cup sugar; IVo cups pumpkin; Salt to taste; season with nutmeg; cinnamon; a little ginger; Add a little melted butter

From Atlanta women's club cook book, 1921

Serves 3

Presented as published in 1921. 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

292Calories

10 gProtein

46 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein10 g

Carbohydrates46 g

Fiber0.3 g

Sugars43 g

Total Fat8.5 g

Saturated Fat4.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol143 mg

Sodium110 mg

Potassium524 mg

Calcium233 mg

Iron1.1 mg

Magnesium32 mg

Phosphorus260 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C6.2 mg

Vitamin A398 mcg

Vitamin E1.2 mg

Vitamin K0.9 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate27 mcg

Choline133 mg

Caffeine0 mg

Water231 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 126. The excerpt below is the record exactly as published.

PUMPKIN PIE. Line pan with pie pastry — using 1 crust only. 2 eggs well beaten. 2 cups milk. % cup sugar. IVo cups pumpkin. Salt to taste, season with nutmeg, cinnamon and a little ginger. Add a little melted butter

Cook this with the app: pantry check, scaling, and the assistant.