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Pumpkin Pie

Name: Pumpkin Pie
Yield: 3 servings
Cuisine: American
Ingredients: 2 eggs well beaten; 2 cups milk; 34 cup sugar; II/2 cups cooked pumpkin

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

299Calories

10 gProtein

47 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories299 kcal

Protein10 g

Carbohydrates47 g

Fiber1.3 g

Sugars44 g

Total Fat8.6 g

Saturated Fat4.1 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol143 mg

Sodium111 mg

Potassium572 mg

Calcium237 mg

Iron1.3 mg

Magnesium34 mg

Phosphorus267 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C5.8 mg

Vitamin A458 mcg

Vitamin E1.4 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.7 mg

Folate27 mcg

Choline135 mg

Caffeine0 mg

Water283 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 168. The excerpt below is the record exactly as published.

PUMPKIN PIE 2 eggs well beaten 2 cups milk 34 cup sugar II/2 cups cooked pumpkin

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