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Ingredientes
- 2 x Large eggs
- 1 c. Pumpkin,canned
- 3/4 c. Brown sugar
- 1 tsp Cinnamon,grnd
- 1/2 tsp Salt
- 1/4 tsp Cloves,grnd
- 1/4 tsp Ginger,grnd
- 1/4 tsp Nutmeg,grnd
- 1 x 13 ounce. evaporated lowfat milk,skim
- 1 x Brown sugar whipped cream
Direcciones
- Prepare Nut Cookie Crust. Heat oven to 425. Beat Large eggs lsightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg till smooth; gradually stir in evaporated lowfat milk. Pour into crust.
- Cover edge with 3 inch strips of aluminum foil to prevent excessive browning. Bake 15 min. Reduce oven temperature to 350. Bake till knife inserted near center comes out clean, 45 to 55 min longer ; cold pie completely. Prepare Brown Sugar Whipped Cream. Serve pie with Brown Sugar Whipped Cream. Cover and chill any remaining pie.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 217 | |
| Calories from Fat 57 | 26% |
| Total Fat 6.5g | 8% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 290mg | 12% |
| Potassium 294mg | 8% |
| Total Carbs 34.57g | 9% |
| Dietary Fiber 0.3g | 1% |
| Sugars 33.17g | 22% |
| Protein 6.44g | 10% |
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