reduced calorie pumpkin pie; should use fat-free evaporated milk
| 2 | cups pumpkin, canned |
| 1 1/2 | tsp flour, all-purpose |
| 1/2 | tsp nutmeg, ground |
| 3/4 | tsp cinnamon |
| 12 | oz milk, evaporated |
| 1/2 | cup sugar, dark brown |
| 3 | eggs, large |
| 1/4 | tsp salt |
| 1/4 | tsp allspice |
| 1/2 | tsp vanilla extract |
| 1 | pie crust, prepared Mrs. Smith |
cook pumpkin down to 1 3/4 cups. Combine ingredients and bake at 400 for 15 minutes, then turn down to 325 for 45 minutes.Categories
Dessert, Thanksgiving
| Nutrition Facts | ||||||
Serving Size 65.6g |
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Amount Per Serving |
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Calories 107 Calories from Fat
36 |
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% Daily Value* |
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Total Fat
4.0g 6%
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Saturated Fat
1.0g 5%
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Cholesterol
29mg 10%
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Sodium
116mg 5%
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Total Carbohydrates
15.8g 5%
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Dietary Fiber
0.9g 4%
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Sugars
11.3g |
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Protein
2.1g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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