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Nutritional Facts 1 piece (calculated without whipped cream) equals 402 calories, 23 g fat (6 g saturated fat), 66 mg cholesterol, 356 mg sodium, 42 g carbohydrate, 4 g fiber, 8 g protein.
Originally published as Spiced Pumpkin Custard Pie in Taste of Home November 2011, p29
How to Toast NutsToasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.
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Reviewed on Dec. 01, 2011 by mewolcott412
I really enjoyed this pie. The spices really came through without overwhelming the pumpkin flavor. It was really good and will be my new regular pumpkin pie!
Reviewed on Nov. 25, 2011 by sheiladiaz
<p>I made three of these pies for Thanksgiving. I am not a fan of pumpkin pie but my family loved this recipe. My mom said it was better than a lot of other pies she has had and vowed to eat all three! The recipe itself was extremely simple and straight forward. It didn't take long to make at all.</p>
Reviewed on Oct. 15, 2011 by StitchCrazy68
It's not Fall if there isn't any Pumpkin Pie! This recipe is soooooo creamy and one of my new favorites. I'm very picky when it comes to pumpkin and sweet potato pie.
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