Pumpkin Pie Filling no-crust
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumpkin Pie Filling no-crust calories by ingredient
Introduction
Pumpkin is one of the healthiest pies you can eat. By eliminating the crust it is even healthier. Pumpkin is one of the healthiest pies you can eat. By eliminating the crust it is even healthier.Number of Servings: 8
Ingredients
-
15 oz. Pumpkin Puree, canned
1 cup packed Brown Sugar
2 tsp. Ginger, ground
2 tsp. Cinnamon, ground
1 tsp. Nutmeg
1/4 tsp. Cloves
1/2 tsp. Salt
2/3 cup Half & Half
2/3 cup Milk
4 Eggs, slightly beaten
Tips
If you decide to have the crust, partially prebaked the crust for 5-8 minutes. As soon as the pie shell comes out of the oven, be ready to add the hot filling and bake immediately.
Directions
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