Prepare pie crust evenly brush sides, and then bottom of graham cracker crust with 1 beaten egg yolk. Bake crust for 5 minutes at 375°F and remove from oven.(Put the leftover egg white plus any leftover yolk into the pumpkin pie crust)
Use any firm pumpkin flesh scraped from inside the pumpkin. Boil until soft (like potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid.
Prepare Pie Filling
Combine pumpkin, eggs, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer. Blend until smooth. Pour into prepared crust.Bake at 375°F for 45-50 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.