Pumpkin Pie

Name: Pumpkin Pie
Ingredients: 2 cups pumpkin; 1 egg; 1 cup sugar; 1 tablespoon cornmeal; 0.5 cup evaporated milk; 1 tablespoon flour; Flavor to suit taste

From Quaker recipes, 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

1115Calories

19 gProtein

252 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories1115 kcal

Protein19 g

Carbohydrates252 g

Fiber1.7 g

Sugars217 g

Total Fat8.5 g

Saturated Fat3.2 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium203 mg

Potassium1413 mg

Calcium427 mg

Iron4.2 mg

Magnesium75 mg

Phosphorus494 mg

Zinc2.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D6.1 mcg

Vitamin C45 mg

Vitamin A1320 mcg

Vitamin E3.7 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)2.9 mg

Folate109 mcg

Choline191 mg

Caffeine0 mg

Water385 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 52. The excerpt below is the record exactly as published.

PUMPKIN PIE 2 cups pumpkin 1 egg 1 cup sugar 1 tablespoon cornmeal ¥, cup evaporated milk 1 teaspoon baking powder 1 tablespoon flour Flavor to suit taste

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