- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 118.7
- Total Fat: 3.0 g
- Cholesterol: 71.9 mg
- Sodium: 183.3 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.6 g
- Protein: 4.2 g
Baked Pumpkin Filling with Graham Crackers From 1-2-3 Pumpkin ButterSubmitted by: PERPETUALPLUM
IntroductionYou can also use 1-2-3 pumpkin butter to make 2 pie's worth of filling just skip the butter and graham crackers and use pie crust instead. My kids don't like the crust, so I don't bother. You can also use 1-2-3 pumpkin butter to make 2 pie's worth of filling just skip the butter and graham crackers and use pie crust instead. My kids don't like the crust, so I don't bother.
2 Servings of 1-2-3 Pumpkin Butter (look for recipe on recipes.sparkpeople.com)
6 large eggs
1/2 cup Bob's Red Mill Sweet Cream Buttermilk Powder
1 1/2 cups water
1 tbsp i can't believe it's not butter spread
4 rectangles of graham crackers finely crushed.
Spread the i can't believe it's not butter in a large cake pan (13x9) or casserole dish. You will probably have a thick coating of spread. Put the crushed graham crackers into the pan and turn the pan to distribute the graham cracker crumbs evenly.
Whisk the water and buttermilk powder together in a large bowl. Add the pumpkin butter and eggs and whisk well. Gently pour the mixture over the graham crackers in the pan. Place the pan in the oven and bake for about 50 minutes or when a toothpick in the center comes out clean.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user PERPETUALPLUM.