from Chow Bella
4 large eggs
1 28-oz can pure pumpkin puree
3 1/2 cups evaporated milk
2 cups sugar
1 tsp salt
1/4 tsp cloves
1 tsp cinnamon
2 tsp vanilla
pumpkin pie spice
1. Whisk the eggs and add them to a large saucepan, then pour in all the remaining ingredients except vanilla and pumpkin pie spice.
2. Cook the filling over medium heat, stirring constantly, until the custard becomes so thick that it coats the back of a spoon and if you draw your finger down the back of the spoon, it makes a line. Fold in the vanilla.
3. Pour the filling into the prepared crusts. Sprinkle over some pumpkin pie spice. Bake in a preheated 350 degree oven for 1-1 1/4 hour, or until a knife inserted in the center of the pie comes out relatively clean.
This recipe makes enough filling for 3 8-9-inch pies. Halve this recipe for 1 pie.
For 1/24 of the pie filling recipe, without the crust (because nutritional value will vary depending on the crust recipe):
Calories: 138
Fat: 3.7 g
Saturated fat: 2 g
Cholesterol: 46 mg
Sodium: 149 mg
Carbohydrates: 23.1 g
Fiber: 1 g
Sugar: 21.5 g
Protein: 3.9 g