Better than pumpkin pie!
Combine gluten free flour mix, brown sugar, oatmeal and butter until crumbly using mixer at low speed. Press into nongreased 9x13 pan. Bake at 350 for 15 minutes.
Combine eggs, evaporated milk, spices, pumpkin, sugar & vanilla and beat well. Pour over baked crust. Bake for 20 minutes, and then sprinkle with pecan mixture over top.
Return to oven and bake another 30 minutes, or until filling is set. Serve with whipped cream. Especialy good if served warm.
If you are using cooked pumpkin or squash, use about 2 cups.I usually puree it in my blender. My cinnamon is from Tupperware and is a mixture of cinnamon and vanilla - I highly recommend it. At our home, holidays call for real whipped cream on desserts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 277 | ||
Calories from Fat: 123 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 56.4mg | 17 % | |
Sodium 3594.2mg | 124 % | |
Potassium 87.6mg | 2 % | |
Total Carbohydrate 38.6g | 11 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 37.9g | ||
Protein 1.8g | 3 % | |
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: 277
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