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Ingredientes
- 4 Tbsp. butter or possibly margarine
- 1/3 c. brown sugar
- 1/2 c. minced pecans
- 1 x 9 inch baked pie shell
- Â Â about 2/3 of a (3 oz) box cooked custard mix
- 1/3 c. white sugar
- 1 tsp grnd cinnamon
- 1/4 tsp grnd cloves
- 1/4 tsp grnd ginger
- 1/4 tsp grnd allspice
- 2/3 c. evaporated lowfat milk
- 2/3 c. lowfat milk
- 1 x (16 oz) can pumpkin puree
- Â Â nondairy whipped topping, optional
- Â Â minced pecans, optional
Direcciones
- Method:1. Heat the butter or possibly margarine in a saucepan, and stir in the 1/2 c. minced pecans and brown sugar. Cook till bubbly. Spread over the bottom of cooled pie shell.
- 2. Combine custard mix, white sugar, and spices in a 2 qt saucepan. Stir in evaporated lowfat milk, lowfat milk, and pumpkin puree. Cook while stirring till bubbly. Cover, and cold for 10 min.
- 3. Pour pumpkin custard filling into pie shell, and refrigeratetill hard. Garnish with nondairy whipped topping and minced pecans.
- Makes 1 - 9 inch pie
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1070g | |
| Calories 1680 | |
| Calories from Fat 766 | 46% |
| Total Fat 88.09g | 110% |
| Saturated Fat 44.68g | 179% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 1785mg | 74% |
| Potassium 2028mg | 58% |
| Total Carbs 214.82g | 57% |
| Dietary Fiber 18.8g | 63% |
| Sugars 184.93g | 123% |
| Protein 26.05g | 42% |
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