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Ingredientes
- 2 ½ c. cooked pumpkin
- 2 c. lowfat milk
- 1 ½ c. sugar
- 4 T cornstarch
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 (10") baked pie shell
Direcciones
- Put together all ingredients in heady duty pan, consistently stirring. Bring to a boil over medium heat till thickened.Pour into pre-cooked pie crust and let cool before refrigerating.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 271 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.69g | 3% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 254mg | 11% |
| Potassium 266mg | 8% |
| Total Carbs 58.66g | 16% |
| Dietary Fiber 0.6g | 2% |
| Sugars 54.79g | 37% |
| Protein 5.19g | 8% |
