So light it doesn't need whipped cream. Because it already has it!
A family favorite and conversation piece for 20 years!
Preheat oven to 350
Puree baked squash (if fresh) until very smooth.
Add sugar, cream, eggs and spices then blend well.
Pour filling into unbaked shell.
Bake until filling is set (50-60 min.)
Let cool at least 30 min.
From November 1986 issue.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 8 | ||
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Calories: 205 | ||
Calories from Fat: 26 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 82.7mg | 25 % | |
Sodium 39.3mg | 1 % | |
Potassium 211.3mg | 6 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 43.2g | ||
Protein 2.9g | 4 % | |
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: 205
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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