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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 269.1
  • Total Fat: 9.6 g
  • Cholesterol: 35.9 mg
  • Sodium: 315.8 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 80.8 g

View full nutritional breakdown of pie: pumpkin calories by ingredient
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pie: pumpkin

Submitted by: MOMSCHRIEF

Introduction

To lower the fat and/or sugar content try to find low calorie brand of sweetened, condensed milk.
I also used fresh cooked pumpkin from the garden and drained as much water out as I could. If you use fresh cooked pumpkin you may need to add a tbl of flour or cornstarch to the mixture.
To lower the fat and/or sugar content try to find low calorie brand of sweetened, condensed milk.
I also used fresh cooked pumpkin from the garden and drained as much water out as I could. If you use fresh cooked pumpkin you may need to add a tbl of flour or cornstarch to the mixture.

Number of Servings: 8

Ingredients

    Pumpkin, cooked, 2 cup, mashed
    Eagle Brand sweetened condensed milk, 20 tbsp
    Egg, fresh, 1 medium
    egg white from 1 medium egg, 2 serving
    Ginger, ground, .5 tsp
    Cinnamon, ground, .5 tsp
    Nutmeg, ground, .5 tsp
    Pie crust, frozen, ready-to-bake, 1 crust, single 9"

Directions

Preheat oven to 425 degrees. Place the pie crust in the pie pan as directed. Wisk together the rest of the ingredients together in a med. sized bowl and pour into the crust. Bake 15 minutes. Reduce oven temp to 350 degrees and continue baking 35 to 40 minutes more or until knife inserted 1 in. from crust comes out clean. Cool. Store leftovers covered in refrigerator.
If you serve 6 large pieces this will be about 360 cal. each.
If you serve 8 smaller pieces it will be about 270 cal. each.

Number of Servings: 8

Recipe submitted by SparkPeople user MOMSCHRIEF.





TAGS:  Desserts |

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