Pumpkin Pie
From Favorite recipes of Alexandria Ward, 1952
Presented as published in 1952. 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
1194Calories
19 gProtein
275 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1194 kcal
Protein19 g
Carbohydrates275 g
Fiber2 g
Sugars242 g
Total Fat7.3 g
Saturated Fat4.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1500 mg
Potassium1815 mg
Calcium771 mg
Iron3.3 mg
Magnesium146 mg
Phosphorus622 mg
Zinc2.8 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D10 mcg
Vitamin C59 mg
Vitamin A1019 mcg
Vitamin E2.6 mg
Vitamin K2.8 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)2 mg
Folate57 mcg
Choline63 mg
Caffeine0 mg
Water384 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 19. The excerpt below is the record exactly as published.
PUMPKIN PIE 1 1/2 cups pumpkin . 1 1/2 teaspoons ginger 1 cup sugar 1/2 teaspoon salt 1 tablespoon molasses 2 eggs 1 1/2 teaspoons cinnamon 1 cup evaporated milk 1 1/2 teaspoons nutmeg
Cook this with the app: pantry check, scaling, and the assistant.