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Ingredientes
- 1/2 teaspoon salt
- 1 c. sugar
- 1 1/4 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1 tbsp. (rounded) flour
- 10 ounce. pkg. frzn squash
- 2 Large eggs, beaten
- 2 c. evaporated lowfat milk
- 1 unbaked 9 inch pie shell
Direcciones
- Thaw squash and drain off excess water. In small bowl combine dry ingredients and set aside. In large bowl mix squash, Large eggs, and lowfat milk till well combined. Blend in dry ingredients. Pour mix into 9 inch pie shell. Bake at 425 degrees for 20 min. Reduce temperature to 375 degrees and bake an additional 45 to 50 min till done.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 72 | 26% |
| Total Fat 8.11g | 10% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 307mg | 13% |
| Potassium 400mg | 11% |
| Total Carbs 43.99g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 42.87g | 29% |
| Protein 8.37g | 13% |
