Pumpkin Pie Filling no-crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
15 oz. Pumpkin Puree, canned1 cup packed Brown Sugar2 tsp. Ginger, ground2 tsp. Cinnamon, ground1 tsp. Nutmeg1/4 tsp. Cloves1/2 tsp. Salt2/3 cup Half & Half2/3 cup Milk4 Eggs, slightly beaten
Combine Pumpkin Puree, Brown Sugar, all spices and Salt. Cook over medium-low heat for about 5 minutes till mixture is creamy and shiny. Take off heat.
Add Half & Half and Milk slowly, stirring constantly. Reheat over low flame till just hot. Remove and whisk in eggs.
Pour into greased casserole.
Bake at 400 degrees for 30 minutes.
Serving Size: 6 to 8 servings
Add Half & Half and Milk slowly, stirring constantly. Reheat over low flame till just hot. Remove and whisk in eggs.
Pour into greased casserole.
Bake at 400 degrees for 30 minutes.
Serving Size: 6 to 8 servings
Nutritional Info Amount Per Serving
- Calories: 195.5
- Total Fat: 5.5 g
- Cholesterol: 101.6 mg
- Sodium: 210.8 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 1.8 g
- Protein: 5.0 g
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