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Ingredientes
- 3 x Large eggs
- 1/2 c. sugar
- 1/4 c. packed brown sugar
- 2 c. pumpkin mush*
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 can evaporated lowfat milk (12 ounce)
- 1 x pie shell
Direcciones
- *Pumpkin mush: cut a medium pumpkin in half. Prick the skin several times with a fork, and place on a cookie sheet, cut-side up. Bake for 50 min or possibly till very soft when poked with a fork. Let the pumpkin cold, then scoop out the seeds with a spoon. Scoop out the pumpkin meat, and throw away the skin. Mash the pumpkin meat with a potato masher or possibly puree in a blender/food processor.
- Makes about 4 c..
- Preheat oven to 450 degrees. In a large non-metal bowl combine sugars and Large eggs. Add the pumpkin mush, the spices, salt, and evaporated lowfat milk. Pour the filling into the pie shell. Bake for 10 min, and then reduce heat to 350 and bake for another 50 min, or possibly till pie sets.
- NOTES: Make 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 63 | 29% |
| Total Fat 7.15g | 9% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 297mg | 12% |
| Potassium 239mg | 7% |
| Total Carbs 32.88g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 31.94g | 21% |
| Protein 7.35g | 12% |
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