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Ingredientes
- 1 baked pie shell
- 1 1/2 c. canned pumpkin
- 1 2/3 c. evaporated lowfat milk
- 1 1/2 teaspoon pumpkin pie spice
- 1 pkg. golden brown egg custard mix (sm.)
- 1/4 c. packed brown sugar
- 1 egg yolk
Direcciones
- Put together custard, pumpkin, sugar, lowfat milk, egg yolk and spice. Bring quickly to boil stirring constantly. Pour into baked pie shell. Refrigerate and serve with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 83 | 29% |
| Total Fat 9.41g | 12% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 175mg | 7% |
| Potassium 559mg | 16% |
| Total Carbs 44.05g | 12% |
| Dietary Fiber 0.2g | 1% |
| Sugars 24.35g | 16% |
| Protein 8.97g | 14% |
