From Sugar Free and Gluten Free. Makes 1 - 9inch Pie
Preheat the oven to 375 degrees.
In a large bowl, whisk together the pumpkin puree, milk, half-and-half, eggs, vanilla, cinnamon, nutmeg, allspice, stevia, and salt.
Pour into the baked pie crust.
Cover the edges of the crust with aluminum foil to prevent them from over-browning.
Place the pie on a baking sheet and bake for 50 minutes, or until the filling has slightly puffed and set in the center.
If you want the crust a bit browner, remove the foil during the last 5 to 10 minutes of baking.
Let cool before slicing. Store covered in the refrigerator.
Pumpkin pie can be made a day ahead. Or, bake the crust and prepare the filling the night before. Then assemble the pie and bake it the day you plan to serve it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 482 | ||
Calories from Fat: 325 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 252mg | 78 % | |
Sodium 305.5mg | 11 % | |
Potassium 363.4mg | 10 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 24.4g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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